Boil the potatoes until tender.
Roughly chop the vegetables (no need to peel them).
Drain the peas.
Swipe, Match, Cook.
Decide what to cook together.
Narindra
54 Recipes
None
Medium
2 hrs 15 min
Spiciness
None
Difficulty
Medium
Time
2 hrs 15 min
Preparation
15 min
Cooking
2 hrs 0 min
800 grams
1 pack
400 grams
400 grams
1
1 teaspoon
1 clove
1 teaspoon
1 teaspoon
100 grams
1 teaspoon
250 grams
3 tablespoons
1 teaspoon
60 grams
Narindra
54 Recipes
None
Medium
2 hrs 15 min
Spiciness
None
Difficulty
Medium
Time
2 hrs 15 min
Preparation
15 min
Cooking
2 hrs 0 min
30 Views
4 months ago
Translated
The best things in life combined make this magical main course. Sautéed buttered peas with tender boiled potatoes and an aromatic horseradish sauce make this Tafelspitz an absolute delight.
None
Medium
2 hrs 15 min
Spiciness
None
Difficulty
Medium
Time
2 hrs 15 min
Preparation
15 min
Cooking
2 hrs 0 min
800 grams
1 pack
400 grams
400 grams
1
1 teaspoon
1 clove
1 teaspoon
1 teaspoon
100 grams
1 teaspoon
250 grams
3 tablespoons
1 teaspoon
60 grams
Boil the potatoes until tender.
Roughly chop the vegetables (no need to peel them).
Drain the peas.
Add water and bring to a boil.
Blanch the meat in the boiling water. Drain the water and refill with cold water until the meat is covered. Add the vegetables, bay leaf, juniper berries, and peppercorns and bring to a boil.
Reduce the heat and let the meat simmer for one hour.
The meat is done when it can be easily pulled apart with a fork when pricked.
Remove the meat from the broth and set aside.
Drain the broth (do not discard) and strain.
Melt the butter.
Stir in the flour (do not let it brown).
Fill with the strained broth.
Let it simmer for about 15 minutes.
Then add the cream and horseradish cream.
Season with salt, pepper, and nutmeg.
Melt the butter.
Sauté the peas in butter for 1 minute.
Add half a centimeter of cold water.
Let the water reduce almost completely.
Arrange buttered peas, Tafelspitz, boiled potatoes, and the horseradish sauce on a plate. Done!
Enjoy your meal!!!
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