Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> German >> Salsify 02

Print this Recipe    Salsify 02

Schwarzwurzel-Frikassee

500 gr ground beef and pork (1/2 + 1/2)
1 grated onion
1 egg
thyme
1 tbs dry bread crumbs
1 envelope light gravy mix
500 gr salsify in can
Salt
Pepper
1 bundle Dill

Mix meat with lightly beaten egg, spices and bread crumbs. Shape
into small balls. Heat 500 ml (2 cups) water, bring to boil, add
meatballs, reduce heat and let simmer for 15 minutes.

Drain salsify, set aside. Thicken meatball liquid with gravy mix
and add salsify. Bring to boil until salsify is heated through,
add salt and pepper to taste. In bowl sprinkle dill over salsify
frikassee. Goes well with potatoes.


Schwarzwurzel-Frikassee

500 g gemischtes Hackfleisch
1 geriebene Zwiebel
1 Ei
Thymian
2 tb Semmelbrvsel
1 ct helle So_e
500 g Schwarzwurzeln aus der Dose
Salz
Pfeffer
1 bn Dill

Hackfleisch mit Gew|rzen, Ei und Semmelbrvseln verkneten, kleine
Klv_chen formen. 1/2 l Wasser erhitzen und die Klv_chen darin ca.
15 Minuten ziehen lassen. Schwarzwurzeln absch|tten, zur Seite
stellen, Klv_chenwasser mit dem So_enpulver andicken, die Schwarzwurzeln
zuf|gen.

Klv_chen mit So_e und Schwarzwurzeln noch einmal kurz aufkochen,
mit Salz und Pfeffer abschmecken und mit gehacktem Dill bestreuen.
Dazu passen: Butterkartoffeln oder Kartoffelp|ree.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.