Recipes with Rest the Bowl leaves

Hvidkåls bags stuffed with chestnuts and vegetable cubes

200 g Chestnuts carrots, fiddle parsley, onion cut into small cubes, thyme, salt, pepper chestnuts by scratches on the tip with a cross, placed on salt and toasting in on 180 degrees about 30 minutes. Peel and pit removed. Sauté vegetables in oil along with sa