| 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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