Sides recipes

Provençal Tian

Coúgetterne torn roughly and salted lightly, after 5 min squeezed the water out through a cloth. The onion chopped and gyldnes in oil, together with coúgetterne, the rest is added. When the mixture is warmed through in a heat-proof platter, the accepted sprink

Rødløgs-and Apple remoulade

Apple and red onion chopped very very fine and be reversed along with the other ingredients. Season to taste.

Cream potatoes/with garlic

Cut the potatoes into slices, pour them into the dish with the garlic add cream and salt and pepper as needed. Put it in the oven at. 225 degrees approximately 45 min. Put EVS. grated cheese on top.

Root vegetables in Rosemary

Root vegetables cut into 1 x 1 cm cubes. Oil and rose marin blended and sieved. Root vegetables are added on a frying pan and covered accurately with water and rosemary oil, the water boils away, and root fruit fry in the remaining oil.

Root vegetable chips

The thinly sliced root vegetable added single show in the 120 degree heat oil and FRY, to which no longer formed bubbles around them. Then the on paper and sprinkled with sal

Fried leek

The white part of the leek cut into 8-10 cm long pieces and FRY on low heat for 20 minutes. Who flipped often and season with salt and pepper.

Quick braise potatoes

Peel the potatoes and cut them into quarters. It is big potatoes cut in small pieces. Cook them as you normally would. Prepare if necessary. a good steak etc. on the forehead while the potatoes boil, then you can use the fat you've increased them in. Drain and

Roast potatoes with spices

Peel the potatoes and cut them into slices. Warm up the fat in a large skillet. When the hive is complied with the sliced potatoes in the pan. Turn them often. FRY in ca. 30-40 min. when they are about to be finished, add spices. Please be generous if you like