Skinkemignon a la autumn

Cook time: 0 min.
Servings: 3

Ingredients for Skinkemignon a la autumn

		Potatoes
		Maizenamel
		Parsley
1		Apple, elstar
1	tsp	Vegetable stock
1	clove	Garlic
1/2	tsp	Curry
1/2	tsp	Cumin seeds
1/4	small	Celery
350	g	Skinkemignon
5-6		Carrots

Instructions for Skinkemignon a la autumn

To prepare the Skinkemignon a la autumn recipe, please follow these instructions:

Prepare a large "Pocket" in skinkemignonen, which added parsley and 1 clove garlic that has been split into 2. Lace skinkemignonén with household cotton string or yarn.

Skinkemignon Sauté in olive oil and cumin are added, while FRY. When skinkemignonen is nicely Golden, add celery cut in small squares, then the carrots also cut into cubes.

Water is added, so skinkemignon is covered 3/4. then add Curry and vegetable stock, as well as the Apple.

This boil, covered, for about 25 minutes, then invert skinkemignon and boil about 15 minutes.

Skinkemignon taken up and cut into thin slices.

Prepare a sauce, but decidedly not maizenamel added in the Pan taking contemporary whipped, whereby the vegetables whipped out and helps to smooth the sauce.

The Court is finished and it tastes perfectly.