Recipes with Carrot

Glarmester herring 2

Rinse the Shad and put them in cold water for 24 hours. Change the water from time to time. Scrape them for slime and scales and fins of the clip. Cut herring up and clean and rinse them. Wipe them inside and outside, neither fur or legs may be removed. Cut he

Glarmester herring 1

The herrings are cleaned and cut into appropriate pieces, watered down and smear with the sweet vinegar and vegetables that are cut into slices or cubes. Put on high glass.

Lemon marinated chicken served with thick minestrone

Grate the yellow of citronens going on a tear wears fine page. Squeeze the juice of the lemon. Turn both parts together with the salt and sugar and pepper. Massèr this mixture into the chicken for at least 5 minutes. Fry the chicken Golden on all sides in a 22

Grøntsagsbiksemad

Slice the potatoes, carrot, celery and Jerusalem artichokes into cubes. Slice the leek and onion into slices. Fry the vegetables in fat until they are more. Season with salt and pepper. Garnish with chopped parsley. This attractive hash (food) is well suited t

Hunter Rose-Jægerkam

Chop onion and carrot into slices and mix with the rest of the ingredients for the marinade. The meat out in the night. By cooking the next day, press the meat dry prior to the krydderes with salt and pepper. Brown the roast quickly in a pan in butter before t

Red wine marinated fallow deer roast

Make vegetables the istand and mix them with red wine and spices for a marinade which poured over expensive roast. It must pull uncovered in the refrigerator for at least 12 hours, like the next day. Take the roast out of the marinade and dry. SI marinade.

Hunter's red wine marinated saddle

Animal back subordinated for tendons, fat and impurities. Tenderloin, as is the underside of the back, cut off and cooked for themselves. In the very back loosened the meat a little bit with a sharp knife, and pins in the side scraped too loose meat. Animal ba

Eels in Cabbage

Share the cabbage in 1/8 parts from top to root and remove as much of the stalk, then the cabbage just stuck together. Boil the cabbage almost tender in salted water. Drain and add the cream, let it simmer for the cream has texture as a letjævnet sauce. Season