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Parsnip with wild apricots and pine nuts

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Parsnip with wild apricots and pine nuts

0.5tspDried Sage
0.5tspDried thyme
0.75dlPine nuts, finely chopped
1tspLemon juice
1tbspCorn flour
1tspRed wine vinegar
1Big Apple peeled and cut into small cubes
1.25dlChicken stock or Fund
1.25dlDried apricots, finely chopped
3dlApple cider

Instructions for Parsnip with wild apricots and pine nuts

To prepare the Parsnip with wild apricots and pine nuts recipe, please follow these instructions:

With a sharp knife cut a pocket where the meat is thickest, along the half back. If a double (full) back is used, cut one pocket as close to the back of the leg as possible.

The fathers are stirred together by apple, sugar, lemon juice, apricots, pine nuts, 50 ml apple cider, sage and thyme. The pocket is sprinkled inside with salt and pepper and the dad is filled in. Close the pocket with cotton nuts and / or meat needles.

Put your back on a grid in a small pan and sprinkle with salt and pepper. Stir in oven at 160 °, approx. 20 minutes for each 500 g, or for a step thermometer 70 °.

Remove from the oven and rest cover (m. Aluminum foil) for 10 minutes before cutting.

The stage skies are poured into a saucepan, possibly. Grease foamed and pour the rest of the apple cider, broth / fond and vinegar into. Boil and maizena - stirred in 2 tablespoons. Cold water - stir in. Boil to suitable consistency.

Special if any. Fillet from the hind legs in the kitchen and cut the steps in slices at the table.