Ham frikassé with fresh chervil, new herbs and asparagus

Ingredients for Ham frikassé with fresh chervil, new herbs and asparagus

Instructions for Ham frikassé with fresh chervil, new herbs and asparagus

To prepare the Ham frikassé with fresh chervil, new herbs and asparagus recipe, please follow these instructions:

Put the ham, and apologise for over in a saucepan with cold water and give them a rehash. Pour the meat into a colander and rinse it in cold water. Put it into a clean pan with 2 l. boiling water. Add salt, carrot and onion into pieces and whole pepper. Let the meat Cook on a low heat, covered, for about 60 minutes until meat is tender.

Meanwhile, subordinated to the new herbs: Scrub the carrots, free them for top and share them, if desired. in half (if they are long). Part b the cabbage in bouquets. Cut the bottom 1-2 cm of the green asparagus, and cut them into 5 cm long pieces.

Discard the herbs in the broth and pour the soup into a measuring cup.

Sauce: melt the butter in a saucepan and stir the flour in. Infant with ¾ l soup. Let the sauce Cook through and si it over the meat. Add carrots, cauliflower and let the Court Cook on a low heat, covered, about 5 minutes. Add the asparagus and let them cook with in another 5 minutes. Turn fresh chopped Chervil in court and season with salt and pepper.

Serve with boiled new potatoes.