Veal chops in grønsagsmos (Römertopf)

Ingredients for Veal chops in grønsagsmos (Römertopf)

Instructions for Veal chops in grønsagsmos (Römertopf)

To prepare the Veal chops in grønsagsmos (Römertopf) recipe, please follow these instructions:

Grate the potatoes, carrots and onions coarsely and got it in the gennemfugtede römertopf along with salt and pepper, as well as half of white wine. The vegetables need to mørne about 25 minutes at 200 degrees. Brown veal koteletterne on pan in butter on both sides and put them over the vegetables in römertopfen after 25 minutes. Sprinkle salt and pepper and pour the rest of the wine by. After a further ½ hour roasting at 200 degrees is koteletterne tender. Eat baguettes.