RUTABAGA "STEAKS"
Kålrotsbiffar
This was a very popular vegetarian alternative to meat during my childhood and youth and it's really quite good. If you serve it with lots of fried onion and cook it well, it's both filling, good and nourishing.
Serves 4
2 rutabagas, 1 to 1½ lbs
water, salt
2 tablespoons butter or margarine
4 onions
1 teaspoon thyme
0.8 cup cream or milk
Rinse and peel the rutabagas and cut them in approx 1/4 inch thick slices. Put them in boiling, lightly salted water and boil until almost tender, 10 to 15 minutes. Take them up and drain on paper towels.
Fry the rutabaga steaks in some fat on low heat until they are nicely colored. Put them on a serving plate and keep warm. Peel and slice the onions, brown it in some fat and let it fry until tender. Top the steaks with onion and sprinkle with thyme.
Whisk out the pan with cream or milk. Boil for a couple of minutes, then pour it over rutabaga steaks and onions and serve straight away.
Enjoy!
Bella
Kålrotsbiffar
This was a very popular vegetarian alternative to meat during my childhood and youth and it's really quite good. If you serve it with lots of fried onion and cook it well, it's both filling, good and nourishing.
Serves 4
2 rutabagas, 1 to 1½ lbs
water, salt
2 tablespoons butter or margarine
4 onions
1 teaspoon thyme
0.8 cup cream or milk
Rinse and peel the rutabagas and cut them in approx 1/4 inch thick slices. Put them in boiling, lightly salted water and boil until almost tender, 10 to 15 minutes. Take them up and drain on paper towels.
Fry the rutabaga steaks in some fat on low heat until they are nicely colored. Put them on a serving plate and keep warm. Peel and slice the onions, brown it in some fat and let it fry until tender. Top the steaks with onion and sprinkle with thyme.
Whisk out the pan with cream or milk. Boil for a couple of minutes, then pour it over rutabaga steaks and onions and serve straight away.
Enjoy!
Bella
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