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Neck Chops with peberfrugt cream and bulgur

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Neck Chops with peberfrugt cream and bulgur

Pepper
Salt
1tspSugar
1.5dlMinced parsley
1-2tspPaprika
1-2tspWine vinegar
150gOnion
2cloveGarlic
2tspCanola or olive oil
200gThawed peas
3dlWater
4dlBulgur
4Neck chops approximately 500 g
450gRed Peppers

Instructions for Neck Chops with peberfrugt cream and bulgur

To prepare the Neck Chops with peberfrugt cream and bulgur recipe, please follow these instructions:

Peberfrugt cream: cut the peppers into cubes and chop the onion and garlic saute the peppers, onion and garlic in the oil for a few minutes while stirring, without the Tan. Add the paprika and water and let the vegetables Cook, covered, for 15 minutes. Blend the vegetables and boil the water for a smooth and soft pure. Add the vinegar and sugar and season with salt.

Chops and bulgur: Warm the Pan up with oil. Brown neck koteletterne on both sides. Turn down the heat and let the koteletterne frying 3-4 minutes on each side. Season with salt and pepper. Boil bulguren as indicated on the packaging. Turn over the peas and parsley in bulguren just before serving.

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