Recipes with Carrot

Romanian vegetable soup

All vegetables are cleaned and carrot, parsley root, cabbage and celery cut into thin slices. Squash'en, Aubergine and the peeled potatoes cut into cubes, pebrene into strips and tomatoes into slices. All vegetables, except potatoes, tomatoes and peppers, s

Braisseret bog andebryst in veils of pancette

Brystes cut from the legs, the skin peeled of the chest, placed in pressure between 2 baking sheets and bake in hot oven approximately 185 degrees for 10 minutes. Breast rolled on legs and packed into the pancette. Place in a dish with root vegetables cut i

Smoked goose

Rub the goose inside and outside with coarse salt. Let goose lie cold ca. 1 day. Turn it a few times along the way. Boil the brine and let it get cold. Came the goose in the bed sheet. Place a large plate over and make sure that the bed sheet covers goose c

Provencal fish soup

Clean the fish and Pat it dry. Share it in smaller pieces and season with salt and pepper. Chop onion, garlic and carrot. Slice the leek/spring onions and pale celery slices and tomatoes in both. Ophed a bit of oil in the General role. Saute the onion, garlic

Smoked cockerel with sauce

Unghanen FRY in oven at 180 degrees C for about 1 hour and draws additional 30 minutes. Sauce: boil the Fund well through and season with madeira. Smoothed over with maizenamel udrørt in a little cold water. Seasoned with salt and pepper. Vegetables: veg

Turkey in ginger sauce

Cut the meat in thin slices so as possible. Arrow the onion, and chop it. slice cabbage and stick (except for the grossest part) into hazelnut-sized pieces. Make the ginger ready, if you are using fresh ginger root. Peel the carrot, and cut it into strips.

Perlehøne breast baked with herbs and bacon

Start by turning on the oven at 225 degrees C. Free bacon crunch for the rind and cut it into small cubes. Wash the vegetables and cut carrot and Leek in ½ cm thick slices and fennel and celery in similar pieces. The steam then bacon and vegetables in 1

Red Wine Marinated Ostrich Fillet

The meat is layered in the red wine spiked with spices, onion and carrot in about 4 hours. The meat is placed in a heat-proof dish with a little of the marinade and FRY at 180 Gr. to roast-termoeteret shows 57 gr (centrumtemp.) Rests obscured for about 1