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Kålrabi with stone beetroot

Mains
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Kålrabi with stone beetroot

1tspTarragon, dried
1dlWhite wine
1tspMaizenamel
1/2kgKohlrabi
1/2bundleParsley
2cloveGarlic
200gLumpfish ROE
3/4dlCream 13
4tspGrated horseradish
5gButter

Instructions for Kålrabi with stone beetroot

To prepare the Kålrabi with stone beetroot recipe, please follow these instructions:

Peel the cabbage strip and cut it into spelled 1/2 x 1/2 x 3 cm.

Pour and chop the garlic and chop it in butter in a saucepan. Add cabbage beetle, white wine, estragon and a little salt. Let the small boil under the lid until the cabbage strip is barely tender and the wine is almost boiled away.

Stir corn oil in the cream and mix with chalk pie and boil. Season with salt and pepper.

The recipe with grated horseradish, chopped parsley, roast beef and slices of toasted rye bread.

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