Recipes with Potatoes

Raclette with calf's liver

The potatoes, place in a saucepan, brush and add just as much water by the potatoes are covered, boil for about 20 minutes until they are tender. The water is poured off, and the potatoes steams of and kept the heat on raclette-Grill. Membranes and tendons

Turkey soup

Turkey thighs are cooked with the peaks from the pores to sample and 3 of the carrots to be added, as well as parsley root. The right cooker for the Turkey is tender, let the simmre long, like a couple of hours with the vegetables. Turkey thighs are taken up,

Potato Buns In

Peel the potatoes, cut them into pieces and boil them until tender. Refrigerate and save water. Mash the potatoes lightly. Stir the yeast in a little of the water, add the rest of the liquid. Add the mashed potatoes, salt, syrup and sifting. Tube wheat flour i

Root vegetables in serving dish

Turn on the oven at 200 degrees c. alm. oven. Butter a baking dish with high edge with a bit of butter. Favor vegetables into cubes and minced garlic in the dish, pour the broth by and benefit the rest of the butter over. Sprinkle with salt and pepper, put

Winter pot

Melt the butter and add the karryen. Chop the onions and sauté them with curry butter along with the meat. Add the sliced potatoes and carrots together with 1/2 litres of water, season with salt and pepper. Cook over low heat for 15 minutes. Break spaghetti

Roasted Salmon on roasted potatoes and mustard bottom with mushrooms cream

Bottom: the mushrooms mushrooms be cleaned (may not be caused by in water) and cut into coarse pieces. Grate mushrooms in butter on a very hot pan 3-4 minutes after which they are taken. Roasted Salmon: given a little extra butter as the pan the mushrooms m

Raclette with celery

The potatoes in a saucepan, and add so much water that they exactly are covered. Boil until tender with salted for approximately 20 minutes. Water is poured from the potatoes steams of and kept warm under the lid or on the grill-plate. Hvidløgsfedene peeled an

Medailloner of the saddle with calvadosauce

Medaillonerne plumped and Brown on both sides. Seasoned with salt and pepper and flamber with calvados. Add 1 dl. game meat or veal broth. Let medaillonerne småsimre in 4 min. in total if they optionally rosa. Further if they are to be fried. Take them up and