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Rosmarinstekta kotletter with sponge sauce and mos

Rosmarinstekta kotletter with sponge sauce and mos

Cooking Time45 m
Ingredients14
DifficultyMedium
0
0
William DahlWilliam Dahl
A creepy mushroom sauce can save any meal! Here it is served as an excellent complement to a fluffy mos and fried castles flavored with rosemary. Mums!

Ingredients

4 servings
  • Step: 1
    900 g mild potatoes
  • Step: 2
    2 pc palestine
  • Step: 3
    2 dl milk
  • Step: 4
    250 g champinions
  • Step: 5
    1 pc red
  • Step: 6
    1/2 msk oil
  • Step: 7
    2 1/2 dl cooking cream
  • Step: 8
    1 msk japanese soy
  • Step: 9
    salt
  • Step: 10
    pepper
  • Step: 11
    4 slice the pork
  • Step: 12
    2 tsk oil
  • Step: 13
    2 tsk rosemary
  • Step: 14
    65 g mangold

Instructions

  • Step: 1
    Mos: Scale and cut the potatoes and palsternack in pieces (cut the palst neck in half as large pieces as the potato) and boil the pieces soft in salted water.
  • Step: 2
    Sad: Admire and cut the fungus in cliffs. Scale and slice the onion. Fight fungus and onion in the oil in a pan. Lower the heat and pipe in cream and soy. Let’s boil up and sing about 5 minutes. Taste the sauce with salt and pepper.
  • Step: 3
    Stop the cottons in the oil in a pan, about 8 minutes, turn from time to time. Spice with rosemary, salt and pepper.
  • Step: 4
    Moses: Heat the milk. Crush the potatoes and palst neck with a whip and stir down the milk. Taste with salt and pepper.
  • Step: 5
    Serve the cottons with sauce, salad and mos.

Näring

Calories634kcal
Carbohydrates59g
Fat24g
Protein41g
Serving Size4serving

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