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Sommerbuk kølle with summer vegetables

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

Ingredients for Sommerbuk kølle with summer vegetables

Of summer vegetables are asparagus green cabbage ‑ ‑ ‑
Cream
twigFresh tarragon
optionalQuite a little tomato puree
a littleCrushed juniper berries
New potatoes
Pepper
Salt
Salted water
Butter or oil
1Mallet

Instructions for Sommerbuk kølle with summer vegetables

To prepare the Sommerbuk kølle with summer vegetables recipe, please follow these instructions:

A bowl is boned and seasoned with freshly squeezed salt, pepper and slightly crushed juniper berries. Brown the meat in a saucepan and finish it in a preheated oven at approx. 200 degrees for approx. 50 min. If the levelometer shows 72 degrees, it will fit with strong pink, then it will rest, wrapped in foil and towel for approx. 15 - 20 min. Pack new potatoes into stanniol or baking paper so that there is a suitable portion per. Person, approx. 200 grams. The potatoes are brushed with butter or oil and lightly salted. Place a fresh estragon sprig on top of the potatoes, baked in the preheated oven, 200 degrees approx. 45 - 50 minutes. You can reduce the time by pre-cooking the potatoes. The vegetables of the summer are - green asparagus - spider bowl - spring onion as you steam in few min. In warm salted water, then holding them under the cold water in a sieve a short eye look, then they remain crisp. Freshly cut green asparagus is not steamed. Add the steak slice and add cream, if necessary. Quite a little tomato sauce. Season with salt and pepper. This sauce should not be dominant in the taste because of the fresh vegetables. Put on hot plates with potato packs on a hot side dish.

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