Recipes with Parsley root

Low fat calf freezer

The veal cut into large cubes, which are put in a pot of unsalted cold water, so it covers and let it boil. Take the meat, rinse it and put it in the pan with a new tap of water so it covers and add a little salt. Let it boil, foam off. Add carrots, parsnip

Cutlery in dish

Pan, if any. Cutlets or brown them as they are on the forehead. Peel and rinse selected root vegetables, preferably in overdose, slice them into smaller pieces, favor the fruits on the bottom of the refractory dish, put the browned chop tops on top, pull stan

Kalvefrikasse

The veal cut into large cubes, which are put in a pot of unsalted cold water, so it covers and let it boil. Take the meat, rinse it and put it in the pan with a new tap of water so it covers and add a little salt. Let it boil, foam off. Add carrots, parsnip

Calf in curry 02

Cut the meat into large cubes, put into a pan, cover with water and boil and boil for a couple of minutes. The meat is taken up and rinsed well and the water is poured and the pot is rinsed. The meat is put back in the pot of water poured over to cover and

Light beef fund

Leg the legs in a pan and cover with water. Boil thoroughly and thoroughly. The vegetables are peeled and cut into smaller pieces to be placed in the pan. Add salt. Small-scale 3-4 hours without lid. Add with water as needed.

Pangasius fillet with root vegetables and fresh pasta

Grease the vegetables in a little oil. They must not take color. Add fishbouillionm white wine and chayenneberber and simmer for 10 minutes. The Pangasius fillets are cut into 3 pieces per. Fillet and sprinkle with salt and pepper. Lay the vegetables in

Baked root vegetables in butterdej

Blanches the vegetables in salted water. Let them cool off. Turn the vegetables into chopped capers, estragon, cream fraiche, one of egg yolks, salt and pepper. Put the thinned butter dough together and roll it out to double size. Divide the butter dough in

Baked root vegetables in butterdej with baking potatoes

Blanches the vegetables in salted water. Let them cool off. Turn the vegetables into chopped capers, estragon, cream fraiche, one of egg yolks, salt and pepper. Put the thinned butter dough together and roll it out to double size. Divide the butter dough in