The Minuette Food Recipes & Face Masks

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Monday, October 22, 2012

Corba od paskanata (Parsnip chowder)


Sastojci: 150g paskanata (koren), 70g praziluka, 80g ovsenih pahuljica, 1 kasicica ruzmarina (svezeg, sitno seckanog), 1 manji koren persuna, 1/4 korena celera, 1,5 L vode + tople vode po potrebi.

Priprema:
1) Paskanat, koren persuna i celera oljustiti. Paskanat iscekati na kocke, a koren persuna, celera i praziluk sitno iseckati.
2) U serpu sipati 1 L vode, dodati paskanata i kuvati na srednjoj temperaturi. Po potrebi dolivati vodu dok se paskanat ne skuva.
3) Procediti paskanat, pa izgnjeciti i vratiti u serpu.
4) Pred kraj kuvanja dodati praziluk, ovsene pahuljice, koren persuna i celera i ruzmarin.


Ingredients: 150g parsnip (root), 70g leeks, 80g oat flakes, 1 teaspoon rosemary (fresh, finely chopped), 1 small parsley root, 1/4 celery root, 1.5 L of water + hot water as needed.

Preparation:
1) Peel parsnip, celery and parsley root. Parsnip chop into cubes and parsley and celery root, and leeks chop finely .
2) In pot, pour 1 liter of water, add the parsnip and cook on medium heat. Add ​​warm water as needed until the parsnip is done.
3) Drain parsnip, squeeze and return into the pot.
4) At the end of cooking, add the leeks, oat flakes, parsley and celery root, and rosemary.




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