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Meat with carrot-parsley sauce

Meat with carrot-parsley sauce

    

Recipe for pork meat with chicken thighs in their own juice with mixed carrot and parsley sauce.

recipe,photo-recipe,pork neck,chicken thighs,carrots,parsley,Pork,Chicken,Gluten-Free,Lactose-Free

Pork

Cook

No. of servings

5

Ready in

2 h.

Difficulty

medium

 

 

Recipe

1. 

pork neck 14 oz (400 g)  chicken thighs 1.1 lb (500 g)  ground black pepper 0.25 tsp

Place the pork slices on the bottom of the baking dish and the chicken thighs. Season.

2. 

carrots 14 oz (400 g)  parsley 14 oz (400 g)  water 2.1 cup (500 ml)

Put cleaned and sliced vegetables on the meat. Add water.

3. 

Bake covered for 1 minute at 200°C.

4. 

salt 0.5 tsp  ground red paprika 0.5 tsp

Transfer the baked vegetables with juice to the pot. Season the meat, salt and bake uncovered for 30 minutes at 735°F (390°C) F (390°F (200°C) C).

5. 

allspice 5 pcs  whole black pepper 10 pcs  bay leaf 2 pcs

Cook the vegetables separately for another 30 minutes with wild spice broth.

6. 

parsley leaves

Add fresh parsley.

7. 

salt 1 tsp  vinegar 1 tbsp  sugar granulated 1 tbsp

Mix with an immersionblender to cream. Season with sugar, salt and vinegar.

Bon appetit!

Ingredients

allspice5pcs5pieces
bay leaf2pcs2pieces
carrots14oz400grams
chicken thighs1.1lb500grams
ground black pepper0.25tsp¼teaspoon
ground red paprika0.5tsp½teaspoon
parsley14oz400grams
parsley leaves-
pork neck14oz400grams
salt1.5tsp1.5teaspoon
sugar granulated1tbsp1tablespoon
vinegar1tbsp1tablespoon
water2.1cup½litre
whole black pepper10pcs10pieces

 

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