Recipes with Jerusalem artichokes
Deer chops seasoned with salt, pepper and crushed Rosemary, Brown in butter and FRY finished in the oven about 10 mins.
Sauce
The Pan, which has been used for frying of deer koteletterne, deglaceres with cognac and port wine and boil vigorously down. Then
Scrub Jerusalem artichokes well and grate them coarsely. Peel the potatoes and grate them too rough. Rinse both parts in kldt water and dry in paper towel. Boil them cope in the butter, stirring in 2-3 minutes. Pour the cream and season with salt and nutmeg.
Hajkødet turned into flour, which is spiked with salt and pepper. FRY in butter on the forehead for about 5-6 my, who can possibly. Add a little lime juice.
Pan No. 2: Here are sautéed Jerusalem artichokes into cubes with onions and mushrooms, and season wi
Jerusalem artichokes peeled off and fry gently in the butter, writing in a wide saucepan. Fund or broth is added, and it is boiling, covered, for 15 minutes It now are blended in the blender and passed through a sieve. Poured again in the General role, add the
The onion cut into fine cubes and cooked in browned butter for a few minutes.
Peel the Jerusalem artichokes, cut them into thin slices and add to the pot along with potatoes, also cut into thin slices. Pour broth through, sprinkle with salt, pepper and thym
Start by melting butter in a thick-bottomed 35 g. pot (pot and lid must be able to stand to go in the oven. Cut the onions in slices and brown them in this ca. 15 min. until they are light brown. Take the bulbs up and style the Pan aside.
Cut the meat into
Jorskokkerne peeled and cut into slices-also the potatoes. The onions cut into thin slices. Celery is peeled and cut into slices-also the carrots.
All the vegetables FRY in margarine. When they are slightly Golden, add salt, pepper and broth soup. Put a lid
Clean the mushrooms and cut them into small pieces. Toasting on the forehead. Add the cream and let it boil for a creamy texture. Add the cleaned artichokes into thin slices and Rosemary fine cut. Season with salt and pepper and the benefit it in the hot tarte
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