stewed savoy
- Categories
- Clay pot
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 3/16 pounds | Savoy |
| 2 | Carrots |
| 2 | Onions |
| 3½ ounce | Smoked bacon |
| 1 cup | Broth |
| Salt | |
| Pepper | |
| Nutmeg |
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@...> on Jun 29, 1997
Similar recipes
- Asian savoy salad
- Beef, clay pot
- Bell peppers
- Chicken savoy
- Clay
- Clay pot chicken & mushrooms
- Clay pot chicken oregano
- Goose
- Grilled grouper savoy grill
- Herb-oatmeal bread (clay-pot)
- Japanese chicken
- Lentil savoy
- Oriental savoy salad
- Passion fruit cake
- Red-and-green slaw (savoy cabbage)
- Savoy cabbage rolls
- Savoy cabbage salad
- Savoy coleslaw
- Stuffed turkey
- Turkey with vegetable sauce
Random recipe of the day
Follow us
