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Recipes with Parsnips

Soups Pepper Salt Celery ...

Place the chicken in a pan of water that covers and slowly bring it to a boil. Make the vegetables ready. Peel carrots, parsnips, parsley and celery. Rinse the pores thoroughly and cut them in the rings. Foam the soup carefully and add salt, whole peppercorns,


Appetizers Flat-leaf parsley Bacon, sliced Chicken broth ...

The pellets are blanched. Parsnips are peeled and parsley peeled off. The brussels roast under the lid in chicken broth, with parsley and parsnips, for approx. 30 min. Parsnips are cut out and cooked hard on the pan until they get color. The pellets are sliced


Mains EVS. ½-1 tsp lemon juice EVS. suit Pepper ...

Order the shanks at the butcher a few days in advance. Cut carrots and parsnips into slanted slices. Cut fennel in both. Put bacon in a frying pan or a saucepan. Came carrots, parsnips, fennel, pilled whole onion and potatoes in. Put the meat in the pan betwee


Mains Dressing Lentil salad Marinade ...

Mix all the ingredients for the marinade and turn the chops in one at a time until all the meat is covered. Put it in the fridge overnight - turn the meat some times along the way. Remove the meat from the marinade and dip it dry with the kitchen roll. Ste


Mains Thyme sprigs Garlic Parsnips ...

Peel the parsnip and blemish the root for approx. 8 pieces. Tomato cut both and brown schnitzler off. Put it all on baking paper together with thyme and a totally overgrown garlic (all fat). Bake paper is folded to a bag, baked in 180 ° oven for 15 minutes.


Mains Honey Milk Eggs ...

Toast soaked in milk and add chopped sun-dried tomatoes, basil, eggs, salt and pepper. The chest is cut up to make a flat and the "dad" is lubricated to the meat in a thick layer. Then the chest is rolled together, lined with threaded wire and browned off.


Mains Asparagus potatoes Garlic Markchampingnons or alm. champingnons ...

It seems a bit fierce and complicated, but it's not really. Begin scratching the wild wolf coat's fat layer for approx. 1 cm big tern (scratched to the meat). Place the back in a dish and pour the marinade over. Leave your back and pull the marinade for at lea


Mains Pepper Salt Leaf celery ...

Preparation of the meat: Cut the meat in a large amount of approx. 4x4 cm. Bring it 2-3 times in warm nut brown butter and oil in a thickened pot. Pour the fat off. Season with salt and pepper. Add apple cheese and leaves of thyme. Let the meat cook under low