INGREDIENTS
- – 1 roast lid.
- – Miced parsley.
- – Chopped garlic.
- – 3 coarsely grated carrots.
- – 200 g of grated semi-hard cheese.
- Garnish 1:
- – 5 potatoes with pores and skin.
- – 100 g of Brussels sprouts.
- Garnish 2:
- – Salad of uncooked beans minimize finely on the bias, with a French dressing of salt, oil and lemon.
Put together a scrumptious roast tapa filled with parsley, garlic, carrot and cheese. Accompanied by potatoes and Brussels sprouts.
PROCEDURE:
1. Make a pocket for the roast lid, in a bowl combine the parsley, garlic, carrot and cheese, fill the lid with it and shut it with toothpicks or cook dinner it.
2. Place in a medium oven till cooked.
3. Garnish 1: Select medium to small potatoes, boil them with their pores and skin on for five to 10 minutes, they need to be capable of be crushed by hand. When that occurs, crush them and place them in a dish with a bit of oil, salt and pepper, bake till golden.
4. For the cabbages, minimize them in half and place within the oven with a bit of oil, salt and pepper till golden brown.
