Recipes with Beetroot

Smoked salmon with beetroot salad

Turn on the oven of 200 gr. Bowl the beans in a refractory dish with lid. Pour 1 dl. Water by and lay on Behind the beetroot approx. 45 min. Or until they seem barely tender when you put a thin pointed knife in them. Let them cool off easily. Rub the skin off

Salmon soup with herbs and parsley cream

The shallots are peeled and cut into thin boats, from top to root. Fish, white wine, vinegar, mustard and peppercorns are boiled. The salmon is poached (cooked gently) in this layer, remember to remove any foam from the salmon during cooking, so that the fund

White lab forest with oxen ribs

Cut the meat in 2-3 cm of the pie which is poured into plenty of water and boiled up. Pour into a sieve and rinse the foam thoroughly. Replace with onion with water to cover it. Salt is added, as well as peppercorns and bay leaves, in a spice pad, if desire

Braised veal with root vegetables

Lightly brown the meat in butter or margarine and oil in a large frying pan. Sprinkle salt and pepper on. Pour the water and add herbs to the pot. Lay the lid on the pan and simmer the meat at low heat until it is tender, approx. 1 1/2 hour. Roll the oni

Kalvebov with root vegetables

Brush the meat easily in butter and oil in a large frying pan. Sprinkle with salt / pepper. Pour water and add the spices. Put the lid on the pot and let the meat cook with low heat until it is tender (1 1/2 hour). Roll the onions and peel the root vegetables.

Vildhinehakkebouef with pickled grape dumplings

The chopped wild pork and teaspoon stir well together. The meat is divided into 200 g steaks. The steaks are baked on the pan in olive oil and cooked in the oven at 200 degrees C for 10-15 minutes. Skysauce: Scallops, onions and carrots are cut and sautéed

Casserole salad with goat cheese

Bacon cut into the tern and fry on the forehead without additional fat. Meanwhile, a couple of sliced ​​rye bread is cut into the tern. The bacon is picked up when it is crisp and put on a piece of paper roll. The rye bread is poured into the excess fat on the

Skipperlabskovs with bacon

Cut the meat into the tern. Peel the onions and chop them. Shake the bacon and pick it up. Shake the meat in the grease, without burning it. Add the onions and season them until they are ready. Add salt, bay leaves and broth. Foam off and lay on the pot. Leave