Recipes with Celeriac, diced

Boiled medists with herbal frieze

The rinsed and chopped vegetables are boiled tenderly in salted water. Medists are left to boil on low heat for approx. 8-10 minutes in broth. The bouillons are sieved and medists kept warm. Boil the broth and smooth it with maizena in cold water. Turn all veg

Baked salmon with almonds

Mandelfars: The celery is boiled tenderly in salted water and dripped off. Almonds blend together with egg, celery, basil and cream, then add salt and pepper. Salmon: The butter dough is rolled out into a large square. The salmon is cut into long thin slice

Conbox Chef's Yellow Peas

The vegetables are prepared and placed in a saucepan with 3.5 L of salted water. The water must cover the vegetables. Vegetables are cooked until they are tender with bites, approx. 13 min. The vegetables are picked up and stored. Vegetable water, now the

Gullashsuppe II

A little margarine is heated in a saucepan and peppers and meat are swirled in it. Takes up. Bacon and onions are switched to the pan until the bulbs are ready. The meat is added together with spices, chopped tomatoes and water / broth. Simmer for low heat

Braised turbot

Poke holes in the lemon with a knitting needle, and cook the lemon with sugar, salt and water at full burner until it is so soft that it can be pressed together. Share the lemon into two, take meat out and slice the lemon rind into rough strips. Small fr

Chicken breast on baked root vegetables

Root vegetables and potatoes in baking dish along with the broth and thyme. Bake in the oven at 150 degrees for approx. 40 min. Chicken seasoned and fried golden on both sides. FRY about 6 minutes on each side. Before serving stir mustard along with the baked

Fresh Turkey cuvette

Cuvetten seasoned with salt and pepper and place on the herbs into cubes (1-1.5 cm.) and the Bay leaves and thyme. It all added ¼ l. water. FRY in oven at 180 degrees for 55-60 minutes. When the roast is done cut it in slices of 1 cm. herbs and season with