Lamb dumplings with appelsinglacerede carrots
MainsServings: 4 portion(s)
Ingredients for Lamb dumplings with appelsinglacerede carrots
a little | Freshly ground pepper | |
Rice or freshly baked bread | ||
0.5-1 | dl | Orange |
1 | Eggs | |
1 | tbsp | White wine vinegar |
1 | Little finely chopped onion | |
1 | clove | Pressed garlic |
1 | tsp | Salt |
15 | g | Butter |
2 | tbsp | Wheat flour |
2 | tbsp | Cut dill |
2 | tbsp | Sugar |
3 | dl | Milk |
400 | g | Minced lamb |
5 | dl | Of soup or broth |
500 | g | Carrots |
Instructions for Lamb dumplings with appelsinglacerede carrots
To prepare the Lamb dumplings with appelsinglacerede carrots recipe, please follow these instructions:
Forcemeat is stirred together. A pot of water boils up. Forcemeat is shaped to buns with a spoon. A layer of buns in the water one at a time. The buns are cooked until they are cooked through and taken up with a slotted spoon. The rest of forcemeat is moulded and boil to muffins. The broth is boiled up in a pan. Butter and flour is stirred together into a butter bun and place in pan. The sauce boil while stirring for 5 minutes. Cfire met in the sauce. That season with salt and pepper. The carrots halved and cut into 1 cm. thick strips, sautéed in butter in a frying pan and sprinkled with salt. Sugar sprinkled over and melted. White wine vinegar and orange juice is added. The carrots boil until tender, but not soft, covered, for about 5 min.
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