Recipes with Large potatoes

Delicious gullashgryde with cinnamon

Brown the meat with the chopped onion, then add the pureen and simmer 2 minutes. Add water at its own discretion and let boil approximately 1/2 hours. Cut the potatoes into slices and put them in the right-let Cook 10 min. Add the lentils and let Cook 10 min.

Hungarian stew

The potatoes peeled and cut into large cubes. Heat the oil and butter in a large frying pan. Potato FRY crispy, and apologise for stirring. Onions and bell peppers, add and fry with in 5 min Then mix the peeled tomatoes, broth, cumin and paprika in. Season wit

Potato-curry with Sesame

The potatoes are boiled, steamed or made in the microwave oven until tender. The cooled, peeled and cut into large tern. Heat the oil in a large, thick-bottomed pan over medium heat. Cumin, coriander and sennesfrø toasting for one minute, stirring constantly.

The deer leg with Potato-celery puree

The mallet is split into muscles: Under-and outer thighs as well as the lump. A little bit of Brown and FRY pieces of meat in the oven at about 180 degrees c. alm. oven for approximately 10-12 minutes over two laps, so two times 10-12 minutes of rest in betwee

Kartofellasagne

Fry the onions in 2 tsp. oil in a hot pan. Pour a splash of water on and rose so the beef with onions. Season with salt, pepper and garlic. Pour the frying pandens content in an ovenproof dish. Clean and cut leeks into rings, and wide them out of kødbunden. Fr

Cuvette with oven-fried rodurter

Start with rodurterne. Peel and willow them and cut them into large cubes, respectively, thick slices and onions in both. The garlic can be shared again. Sauté them all in the butter to the right will be blank. Got them in an ovenproof dish in a not too thick

French røsti

Large potatoes peeled and grated, after which they grated potatoes are sheared in a piece to get væden from. The grated potatoes fried in clarified butter on a teflon frying pan so that the Pan is filled out and potato strips form a pancake at ca. 2 cm. When b

Puchero (pottage)

The meat is put into cold water and warmed up by slow heating. The soup is creamed off, salt is added and the boil, covered, ½ hour. Then add the redecorated hen, possibly. halved. The soup boils again, in total ca. 2 hours. An hour before it is finished