Butter steamed parsley roots, etc.
SidesCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Butter steamed parsley roots, etc.
1 1/2 | tbsp | Sugar |
2 | tbsp | Fresh thyme leaves |
2 | tbsp | Freshly squeezed lemon juice |
2 | tsp | Coarse salt |
25 | g | Butter |
300 | g | Red onions in both |
300 | g | Scorzonera into 3 cm pieces |
400 | g | Parsley roots in spell |
Instructions for Butter steamed parsley roots, etc.
To prepare the Butter steamed parsley roots, etc. recipe, please follow these instructions:
Butter sauce: getting all the ingredients in a large saucepan and bring them to a boil. Add the vegetables and cook them by even heat and under the lid for about 4 min. Stir occasionally. Add the thyme leaves and season to taste.
The vegetables can be varied, see eg the recipes: Butter steamed Brussels sprouts, etc., or butter steamed cabbage. All three variations of butter steamed vegetables can be served to 500 g of meat, e.g. cooked hams, fried breakfast sausage or meatballs-and mild mustard and 240 g rye bread.
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