Recipes with Parsley root

Calf in asparagus

Freeze the meat for the toes and barriers and cut it into 3 cm cubes. Put them in a pot of cold water that just covers. Bring it to the boil and foam the soup. Make the vegetables, split them roughly and put them in the pan with the spices. Let the meat boil u

Chicken Soup

Place the chicken in a pan of water that covers and slowly bring it to a boil. Make the vegetables ready. Peel carrots, parsnips, parsley and celery. Rinse the pores thoroughly and cut them in the rings. Foam the soup carefully and add salt, whole peppercorns,

Grønsagspostej

Clean all the vegetables. Cut the pores well. Tear the rest of the vegetables on the roast iron. Whip eggs, milk, corn starch, salt and spices together and mix the vegetables. Butter a shape of approx. 1½ l well with butter. Bring the vegetable mixture into th

Chicken Soup

Put chicken meat in a pan and cover with water. Bring it to the boil without lid. Foam the dish just before it boils. Add salt. Boil the meat at low heat under lid until it is tender. Bind a soup of 4-5 green porridge leaves, put on a few leaves of celery, par

Tartlets with Norway lobster in herbs

Carrot and parsley peeled peeled. The herbs are cut into fine strips and blanched individually, cooled. Norway lobster is cut into slices and baked in a preheated oven at 150 ° for approx. 4-5 min. The lobster broth is boiled, poured into a blender and blended

Tartelettes with chickens a la greek

All herbs are peeled and cut into slices. The herbs are boiled in the chicken brothel with saffron until they are tender. Then add the capers as well as the olive oil. The bouillon is leveled with maizena (which is stirred in cold water). The court will now si

Tartlets with mussels a la greék

Vegetables are peeled and cut into slices, layered in a pot according to how much cooking time they require. The saffron is sprinkled and the mussel broth is poured over. Leave the vegetables to simmer until they are tender. The cod is cleaned and cut into fil

Tartlets with mussels in herbs

Scallops, carrot and parsley are peeled and cut into suitable pieces and sautéed in oil. Add white wine and mussels, simmer until the white wine is boiled away, take it off the heat. Add the olive oil and turn into the chopped dill i. Decorate with pickled dil