| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Clay pot | 1 | Servings | ||
INGREDIENTS
| 2 3/16 | lb | Savoy |
| 2 | Carrots | |
| 2 | Onions | |
| 3 1/2 | oz | Smoked bacon |
| 1 | c | Broth |
| Salt | ||
| Pepper | ||
| Nutmeg |
INSTRUCTIONS
This is and the following recipes will be from 'Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7' Cut bacon into stripes, slice onions and carrots. Cover the bottom of the claypot with them. Quarter savoy and remove stem. Put the pieces onto the bacon-onion-carrots slices. Season broth with salt, pepper and nutmeg and pour over the savoy. Close claypot and cook vegetables for 70-90 minutes at 220 degree C (432 F). Serve with salt-potatoes and soup meat or smoked sausages. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels <caba@SQUIRREL.HAN.DE> on Jun 29, 1997
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