John Myers
Contents
show
Weeds in Vegetable Patch – Vegetables in Vegetables with Herb Potato Puree (Kaja Schmidt-Tychsen)
The perfect weeds in vegetable patch – vegetables in vegetables with herb potato puree (kaja schmidt-tychsen) recipe with a picture and simple step-by-step instructions.
celery schnitzel
- 1 piece Celery bulb
- 200 ml White wine
- 1 pinch Salt
- 100 g Flour
- 1 piece Egg
- 1 pinch Pepper
- 1 shot Tabasco
- 100 g Breadcrumbs
- 100 g Parmesan
vegetable patties
- 3 piece Zucchini
- 3 piece Carrots
- 2 piece Eggs
- 100 g Ginger
- 2 piece Garlic cloves
- 50 g Breadcrumbs
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Curry
Mashed potatoes
- 750 g Potatoes
Roots / weeds
- 1 bunch Wild herbs
- 200 ml Cream
- 50 g Butter
- 1 pinch Nutmeg
- 1 pinch Pepper
- 100 ml Milk
celery schnitzel
- Cut the celery into 0.5-0.8 cm thick slices and peel them. Bring 3/4 L salted water and white wine to the boil. Let the celery slices cook in boiling water for 5 minutes, remove them and pat dry with a kitchen roll. Mix one egg with salt, pepper and a dash of Tabasco. Grate the Parmesan very finely and mix it into the breadcrumbs. Then turn the celery first in flour, then in egg and finally in breadcrumbs. Heat the pan with vegetable oil on medium heat and fry the celery for 4-5 minutes on each side.
vegetable patties
- Grate the zucchini, carrots, ginger and garlic, mix with the eggs and breadcrumbs and season with a bold taste. Let stand for 20 minutes, then shape into small balls and fry for 3-6 minutes on each side.
Mashed potatoes
- Boil potatoes. Pluck weeds, wash and chop very finely. Warm the cream, butter, nutmeg and pepper and add to the potatoes. All that pounding. Maybe a dash of milk with it. Finally stir in the weeds.
Facebook Comments