Recipes (english)

Recipes for side dishes (Page 4)

Black Roots
Black Roots Peel the black roots under running water and immediately place them in slightly salted water mixed with lemon juice. The roots would otherwise turn brown. ...
Blue cabbage
Blue cabbage Halve the blue cabbage and cut it into very fine slices with a bread slicer. Heat the goose fat in a casserole dish. ...
Bohemian dumplings
Bohemian dumplings are served as an accompaniment to Svickova beef roast, or with liquid butter and parsley. For the rest recycling, Bohemian dumplings can also be cut into slices and fried in butter. ...
Bouillon Potatoes
Bouillon Potatoes are a classic accompaniment to Tafelspitz, but also go well with other cooked beef. The term bouillon is mainly used in Berlin, originally comes from France and means clear broth. ...
Bouillon Vegetables
Bouillon Vegetables taste very good as a side dish with boiled beef or trout. For the bouillon vegetables, peel a semi-solid potato, cut into long slices and pour into a pot. ...
Bread dumplings
Bread dumplings can be used in many different ways. Cut the rolls into fine cubes and place in a bowl. ...
Bread dumplings
Bread dumplings Semmel dumplings are served classically with Schlesisches Himmelreich. Soak old baked rolls in water for a few minutes. ...
Broad beans
Broad beans Thick beans are stovt in Northern Germany, i.e. served in a light thin sauce or roux. Pour the thick bean from the glass into a sieve and rinse under running water until the water no longer foams. ...
broccoli
Broccoli with butter is traditionally served with large roasts, poultry or fish. Cut off the florets together with the thin stems and set aside. ...

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