Recipes with Brussels sprouts
Peel the beetroot and brush them with oil. Sprinkle with salt and pepper and put them in a 200 degree hot oven for approx. 35 minutes.
Bank the schnitzlerne with a fist and turn them into eggs first, then in nuts. Stir them golden and crispy in butter on a
Cut the meat into narrow strips and shake it quickly in oil on a pan. Take it off the pan and put the sliced onions and mushrooms, the finely chopped sprouts and peppers in small tern on. Cheat on good heat. Pour broth out with tomato puree and turn the meat
Cut the sprouts into 2 mm. Slices. Grind the carrots on the raw roast. Cut the groundscreens in 4 mm slices or divide them into quarters. Mix everything. Serve with dill and lemon dressing.
Freeze the sprouts for the outer leaves and the bottom of the stick. Bring them to boiling water, let them boil and sprinkle them a little more than 5 minutes. Let them drip on a cloth. Divide the eggs into plums and whites. Stir the flour with beer, oil, egg
The lower part of the stick is cut off and the outermost cover sheets are removed. The rosé potatoes are boiled for approx. 5 minutes until they are tender and then taken up by the water.
The butter is melted in a pan and the sprouts, parmesan cheese, basil
Peel the potatoes and cut them into cubes. Peel the carrots and cut them into 5 cm long spell. Pil the rosemary, share if necessary. Very big once. Arrow the bulbs and cut them in both. Put the vegetables in a pan and pour the water / broth. Season with salt a
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