Recipes with Rodselleri

Rice fruit crepes

Peel the roots and cut them into relatively small pieces. They only need moss after they are cooked, so the smaller the smaller the shorter the cooking time. After cooking, they should completely cool off; So maybe you can do it already ... yes yes, it takes t

Roast fruit mash with cream and nuts

My favorite food has always been mashed potatoes! -I could eat oceans of it as little and still I love the feeling of the delicious airy mash in the mouth uhmmmmmmmm mums! But as the age pushes (hrm hrm), I have begun mixing delicious things in order to get a

Oksegryde from Nevada

Sprinkle the beans into coarse strips, save some of the peppers. Boil them in half of the boulion in a saucepan. Stir in the meat and taste with pure and spice, cook for 6-8 minutes with stirring Pour half of the meat mixture into refractory dish, put sliced

Small rösti

Peel rodselleri and potatoes. Broad then a clean Tea towel out on the table and peel and grate the potatoes coarsely on a grater. Season with salt and pepper, wait a few minutes, pressure so that all væden out and stir the mixture well. Form 12 flat pancake

Selleriterrine

Clean the mushrooms and chop them with a knife. Saute the mushrooms in the butter in a frying pan. Peel and grate the celery roughly on vegetable salad tongs. Celery in the Pan and gently fry the came with a few min. Add the cream and simmer for a moment witho

Herbal sauce a la bearnaise

The vegetables cut into small cubes. Boil until tender in the broth 15-20 min. Blend and season with bearnaise esens, tarragon and mayomaise. Tips: Can be eaten both cold and hot for good meat.

Celery pesto

Peel celery and cut it into cubes, which are cooked tender in hønseboullion. Drain and run celery dice in a blender with almonds, parmesan cheese, garlic and parsley. Add oil in a thin beam, while running, to obtained a suitable consistency. Season with lem

Oksebov with marrow panade, herbs, honey/thyme-potato and red wine sauce

Brown first beef shoulder in a large frying pan in butter and oil. Boxes the fat and season the roast with salt and pepper. Com so red wine, water and spices in the pot and let the bow småstege, covered, for about 2 ½ hour until it is tender (Note væden may on