Veal rissoles with oven-fried, crunchy vegetables and persilledip

Ingredients for Veal rissoles with oven-fried, crunchy vegetables and persilledip

Instructions for Veal rissoles with oven-fried, crunchy vegetables and persilledip

To prepare the Veal rissoles with oven-fried, crunchy vegetables and persilledip recipe, please follow these instructions:

Turn on the oven at 225 degrees. Peel the potatoes and celeriac and cut the celery into cubes of 1 x 1 cm and the potatoes in both. Mix them together with olive oil and rosemary leaves in a large heat-proof dish or in a baking pan and bake them in the oven until crisp and tender, approximately 40 minutes.

Form the minced veal rissoles around 1 ½ to 4 cm. thick. Mix the flour, salt and pepper in a dish and turn the krebinetterne into the mix. Heat a frying pan and let the butter and oil be browned in the Pan by good heat. Brown krebinetterne 1 minute on each side. Turn down and rose krebinetterne finished in about 5 minutes, until they have been fried. Kødsaften must be clear and not pink. Boxes frying the fat.

Mix a dip in a suitable bowl of sour cream 9%, mustard, brown sugar, salt and a sprinkle of finely chopped parsley. Stir gently around and dip to the right server.

Tips:
Coarse vegetables can be peeled off the day before and store in a sealed container or bag in the fridge for the next day. Potatoes should be stored in a bowl of water in the refrigerator.