Recipes with Potatoes

Potato Casserole with root vegetables

Scrape or peel potatoes, carrots and celery. Slice the potatoes and celery into cubes and carrots into slices. Arrow the onion and cut it in both. Heat the oil and gently fry the onion in it, without it takes color. Add the potatoes, carrots and celery and

Corned beef (breast) with horseradish sauce

Boil water, salt and sugar up to salt and brown sugar is melted. Keel fitted sheet completely. Put beef breast in the brine so that it is covered completely. Put any. a plate on top. Let the meat pull 5 days. Peel the vegetables. Crack leeks and onions in p

Winter casserole, French country kitchen

Cut the cabbage into thin white boats. Clean the leeks, carrots and potatoes. Cut the leeks into 5 cm long pieces. Share the carrots and potatoes, if they are large. Put vegetables, neck fillets and bacon in a large pot along with grain mustard, peppercorns

Roast collar, vinaigre glace and stew of herbs and yellow peas

Order collar with butcher a few days in advance. Set the yellow peas to soak in plenty of water in the refrigerator, ½-1 day before cooking. Pour the water off. Boil the peas in plenty of water for about 15 minutes. Style it to the page. Crispy pork rind

Skinkemignon with fresh herb sauce and rødbedesauté

Herb sauce Chop the herbs for aromatic sauce. Stir the ingredients together with 1 tablespoon water. Season with salt and pepper. Style sauce in the refrigerator until serving. Rødbedesauté Peel them. Grate them coarsely or cut them into thin strips. Boil

Skinkemignon in chives sauce

Cut the mignonen in ca. 3 cm thick slices. Pat the meat dry with paper towels. Season with salt and pepper. Brown the meat 1 minute on each side, put it on a plate. Clip purløget fine. Came the broth, cream and sauce thickens on the forehead. Add the chives an

Rillettes of pig jaws, potatoes and Savoy cabbage with tomato chutney

The meat Order jaw lump with the butcher a few days in advance. Pat the meat dry with paper towels. Sprinkle the meat with salt. Let the meat pull 1 hour-24 hours in the cooling-locker. Pat the meat dry. Boil it in lard with finely chopped onion, sliced garli

Spicy rib roast with root vegetables and cream/Orange-marinated Christmas salad

Meat and root vegetables RIDs the rind down to meat with ½ CM's space-but do not scratch in the flesh. If the butcher has scratched the rind so go the after, sometimes ridsningen not deep enough-especially not in the pages. Be careful to get the salt and spic