Rosenkåls gratin
MainsServings: 4
Ingredients for Rosenkåls gratin
Pepper | ||
Breadcrumbs | ||
Salt | ||
Butter | ||
1 | Eggs | |
1000 | g | Brussels sprouts |
2 | tbsp | Wheat flour |
2.5 | dl | Semi-skimmed milk |
500 | g | Pork, chopped about 10% fat |
Instructions for Rosenkåls gratin
To prepare the Rosenkåls gratin recipe, please follow these instructions:
Cut the rodskiven of the Rose Bowl and rid them of dead leaves and rinse them well. Boil them 5 min. in salted water and drain.
Stir the meat with flour-milk-eggs and salt and pepper to taste.
Put stuffing in a buttered ovenproof dish and benefit rose the cabbage on top. Melt the FAT to gratin sauce-stir flour in and babies with milk. Boil the sauce thoroughly and season with salt and pepper. Take the Pan from the heat and let it cool a little before the eggs stirred in one at a time.
Wide gratin sauce out of the Brussels sprouts. Term, a thin layer of bread crumbs and butter or margarine BLOBs came at the top. Set the dish in the oven at 175 degrees Celsius min. 50-60.
Server gratinen with melted butter.
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