French Linsegryde

Ingredients for French Linsegryde

Instructions for French Linsegryde

To prepare the French Linsegryde recipe, please follow these instructions:

The lenses are rinsed thoroughly and cleaned for impurities. The onions are divided into quarters, carrots cut into slices, celery cut into large cubes. It's all put in a large pot with water just covering it all. Add laurel and add the other spices to taste. Cook the dish for 1-1 1/2 hour. The meat is taken up and fat and bones cut off. The meat is divided into smaller pieces, placed back into the pan. The court is now ready for serving. More taste is achieved if it is made the day before use (stored in a refrigerator) and just heated.

The dish is served in deep plates. Accompanied by lune flutes