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Parsnips, Rosemary Potatoes and Leftovers from Fake Rabbit

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Parsnips, Rosemary Potatoes and Leftovers from Fake Rabbit

The perfect parsnips, rosemary potatoes and leftovers from fake rabbit recipe with a picture and simple step-by-step instructions.

  • 3 Pc. Parsnips
  • 4 Pc. Potatoes
  • 2 Discs Minced beef steak / false rabbit http://www./rezept/292086/Falscher-Hase.html
  • 25 g Butter
  • Salt pepper
  • Rosemary fresh
  • 1 tbsp Extra virgin olive oil
  1. Wrong rabbit, see my recipe. Use the wrong rabbit or meatloaf.
  2. Peel and quarter small potatoes and place on a baking tray lined with baking paper. Sprinkle with salt, pepper and rosemary, sprinkle with oil. Cook for 20 minutes in the oven at 200 ° C, top and bottom heat.
  3. Peel the parsnips, cut into slices, sauté with a little water and a tablespoon of butter. Salt and pepper, then add chopped parsley.
Dinner
European
parsnips, rosemary potatoes and leftovers from fake rabbit

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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