Rolling ladder with mild mustard sauce and oven-roasted roots

Ingredients for Rolling ladder with mild mustard sauce and oven-roasted roots

Instructions for Rolling ladder with mild mustard sauce and oven-roasted roots

To prepare the Rolling ladder with mild mustard sauce and oven-roasted roots recipe, please follow these instructions:

Rub the meat with mustard powder, thyme, salt and pepper. Lay the steps in a sandcake form and pour 2½ dl of water at. Put it in a cold oven and turn on 180 degrees. Let it cook for 1-1½ hours until the meat is tender and thorough.

Peel all the vegetables, but keep them separately. Cut the potatoes in both and chop them a few minutes on the forehead in half of the butter. Season with salt and pepper. Place the potatoes on baking paper in the oven next to the meat for 1 hour. Cut the roots into spell like French fries. Chop the pasta pastry and then the beetroot in the rest of the butter. Season each serving with salt and pepper and put them in each dish. Sprinkle with 1 tablespoon lemon juice. When the meat comes out of the oven, place the roots in the oven for approx. 25 minutes. Cover the meat with stanniol and let it rest approx. 20 minutes.

Say the cloud and foam it. Too fat. Add if necessary. Broth if there is no cloud enough for sauce. Add mustard powder, thyme and cream. Smooth the sauce and taste it. Remove the string from the meat and cut it into slices. Sprinkle chopped parsley over the vegetables.