Recipes with Carrot

1 of each letter soup

Here's how: Peel the carrot and the potato and grate them coarsely on tear the iron. Clean the leek and cut it into thin slices. Now you can begin to make the soup: take a large saucepan and place it on the stove and turn on. Lay the bacon strips in and

Blasted Eiders breast

The skin is removed, and the meat in brine with vegetables and juniper berries in a minimum of 12 hours. The meat porcheres in ca. 30 minutes in 1 l. water with the washed vegetables from the brine. Tips: In addition, it tastes really good with cream ho

Foil steamed trout with fill (Winter)

The fillets sprinkled with a little coarse salt and freshly ground pepper, then added a mixture of fintsnittede fintsnittede leek, celery and thyme, sprinkled over and gullerod to finish a few thin slices of butter. The fillets are moved onto a double piece

Fried rice 03

1 dl rice cooked in 10 min. with 2 dl water and a little salt. Then, they pull for 15 minutes, covered. The vegetables are cleaned and cut into cubes. A frying pan with the oil warms up, and the vegetables roasted on the forehead in 4-5 minutes at medium heat

Indian curry soup 02

1) Peel all the vegetables and grate them on the coarse side of the tear the iron. 2 sauté onions in butter) and add the Curry. Let it sear but in 2 min. 3) add the other vegetables and peeled tomatoes and broth. 4) add the desiccated coconut and let the so

Hooker stew

Cut the onion in thin slices, and crush the garlic. Cut the other ingredients in coarse cubes. A large pot heats up with olive oil. Saute the vegetables for about 10 minutes. The peeled tomatoes poured in, and place the lid on. Let it boil at high heat fo

Vitello tonnato freddo (cold veal in tunsauce)

Bring a pot of salted water to a boil and add the veal meat, carrot, celery, vinegar and olive oil. Put the lid on and simmer on a low heat for 2 hours, or for meat is tender. Take the Pan from the heat and let the meat cool in the bed sheet. Sauce: Put tun

Vitello tonnato caldo (Hot veal in tunsauce)

Heat the butter and oil in a frying pan, Brown veal in it everywhere, turn frequently. Season with salt and pepper and cook 5 minutes more. Pour the wine and boil until it has evaporated. Add the carrot and celery and pour the 1 ¾ dl. water in. Put a lid on an