John Myers
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Rosemary Pan
The perfect rosemary pan recipe with a picture and simple step-by-step instructions.
spices
- 200 gr Green beans
- 200 gr Champinons or chanterelles
- 200 gr Leek
- 100 gr Red pepper
- 3 branches Rosemary
- 2 el Savory, dried
- 1 tl Orange pepper
- 3 el Chopped parsley
- 0,5 tl Sugar
- 0,5 tl Sea-Salt
- 1 tl Tabasco
for the pan
- Olive oil
- 1 el Alsan-Purely vegetable butter
- first I peeled the potatoes and cut them into small pieces .. pre-cook them in boiling water for a few minutes until they are firm to the bite .. briefly blanch the beans in hot water .. cut the leek into small rings .. cut the bell pepper into small slices … clean the mushrooms and cut into small pieces.
- Heat the olive oil in a pan, not too hot! in it lightly brown the prepared vegetables together and let them take color … but under no circumstances overcooked … it should – should – keep everything bite … season with all the spices … add parsley at the end … at the end one Add el alsan and stir carefully.
- 3rd tip …… when the dish is plastered, there is still a wonderful mixture of spices left in the pan … you can catch it and warm it up again in the evening and “sit in” a dark bread slice … that is very tasty ..the oil mixture is left over because you don’t simmer the vegetables for long ..
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