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4. Pour the melted butter in the mixture and pour it over the carrots. Carefully add
Maizena while stirring.
5. Put the lid on and steam the dish at full effect for 10 min.
6. Allow the dish to rest under cover for 5 min. before serving and garnish with fresh
chopped herbs.
Well suited for rare meat or lamb.
Baked potatoes with fresh dressing (2 pers.)
4 big, evenly sized potatoes
How to do it:
1. Clean and wipe the potatoes.
2. Poke the potatoes with a fork all the way around and place them on a piece of
kitchen paper on the glass plate in the oven.
3. Bake the potatoes at full effect for 6 min. Then turn them over and bake for another
6 min. at full effect.
4. Feel with a trussing needle wheather the potatoes are tender and give them a couple
of minutes more if required. The potatoes should stay firm though.
5. Allow them to rest covered with a kitchen towel for 5 min.
6. Cut an X in the middle and serve with a dressing.
Dressing for baked potatoes
50 g mayonnaise
50 g sour cream
Salt and pepper
A pinch of light Dijon mustard
1 finely chopped onion
1 tomato, finely diced
Chopped chives
How to do it:
1. Mix the ingredients – chives are for garnish.
2. Pour the dressing over the baked tomatoes, garnish with chives.
Blanching vegetables
Vegetables (500 g max.) by choice, cleaned and cut into uniform pieces.
How to do it:
1. Add 3 tbsp water (approx. ½ dl) to the vegetables, and cover them with a lid.
2. Heat the vegetables at full effect for 2 min. Stir and heat for another minute.
3. Drain the vegetables and submerge them briefly in ice cold water. This enables the
vegetables to retain their beautiful colours.
Serve the vegetables as a side dish or e.g. with a mince dish.
Vegetable soup (4 pers.)
1 l water
1 vegetable stock cube
½ beef- or chicken stock cube
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