Spicy rib roast with root vegetables and cream/Orange-marinated Christmas salad

Ingredients for Spicy rib roast with root vegetables and cream/Orange-marinated Christmas salad

Instructions for Spicy rib roast with root vegetables and cream/Orange-marinated Christmas salad

To prepare the Spicy rib roast with root vegetables and cream/Orange-marinated Christmas salad recipe, please follow these instructions:

Meat and root vegetables
RIDs the rind down to meat with ½ CM's space-but do not scratch in the flesh. If the butcher has scratched the rind so go the after, sometimes ridsningen not deep enough-especially not in the pages. Be careful to get the salt and spices down between all swords. Jack Laurel leaves down between swords. Put the meat in the middle of a large roasting pan and place baking pan in the middle of a cold oven. Turn on the oven at 200 degrees. Cut all vegetables and potatoes into cubes of about 1 x 1 cm. White onions must be whole.
Turn them with spices, salt and pepper and place them in roasting pan in one layer on 2-3 cm around the meat. Style baking pan in the oven and cook for 1 ½-1 ¾ hour for meat is done. After 1 hour turn over the vegetables in the roasting pan, so they FRY evenly. If the rind is not quite crisp, then turn the oven up to 250 degrees and cook until the rind is crisp. Keep an eye on the rind doesn't get too dark. Take the roast out of the oven and cut the meat into slices. Garnish with fresh thyme root vegetables.

Salad
Average julesalaten in thin strips and put them in cold water for about 15 minutes, so they become very brittle. Cut the skin of the oranges and cut the Orange filets. Squeeze the juice from the membranes and mix it in cream with sugar, salt and pepper. Let the cream stand lunt ca. 15 minutes and pour it over the drained and dried strips of Endive. Garnish with orange fillets.