Grøntsagstallerken with SYDONIA leaves

Ingredients for Grøntsagstallerken with SYDONIA leaves

Instructions for Grøntsagstallerken with SYDONIA leaves

To prepare the Grøntsagstallerken with SYDONIA leaves recipe, please follow these instructions:

Beat butter to cream together with a little salt. Turn gently in the butter in Bowl put flowers or peel off the wax paper and roll into a sausage. Style butter in the refrigerator. Cut the broccoli of the stick. Peel broccoli root and cut this into thin slices. Pale celery cut into smaller pieces. The stringy part from aspargsene removed and cut into bite-sized pieces. Sugar peas and the top of the spring onions cut into thin strips. The white from spring onions cut into small cubes. Remove the stem on the tomatoes and put the tomatoes in boiling water about 20 sec games. Take them up and put them in ice water. Remove the skin and cut in both. Bring a large pot with 2 liters of water with salt and lemon juice. First boil broccoli for about 5 mins, then boil celery and asparagus except asparagus heads for approx. 5 min. Term herbs from and save herbal water. Butter and oil is heated in the forehead and the white from spring onions Sauté lightly in this. Vinegar and essence is added along with the cooked drained vegetables. Warm light through and add a little flower Fund. Last of all are met and the Court in both cooked tomato an additional 3 minutes. The vegetables and sauce on 4 plates. Garnish with fresh basil leaves and fresh grated parmesan. Serve with warm thinly sliced baguettes and SYDONIA butter.