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Celery roots Lamb Sauté Casserole

Celery roots Lamb Sauté Casserole


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Celery roots Lamb Sauté Casserole
  • 600 grams of lamb, cubed
  • 1 tablespoon butter
  • 2 celery
  • 10 shallots
  • 2 green peppers
  • 1 cup of boiled peas
  • 2 tomatoes
  • 10-15 dill branch
  • 1 tablespoon flour
  • Salt, pepper
  • 2 lemon juice
  • 1.5 tablespoons butter
  • 1.5 tablespoons flour
  • 2 cups cold milk close (Viscous will a sosyap)
  • Salt
  • Grated nutmeg, black pepper
  • 2 cups grated cheddar cheese
  • Red pepper

Yemek Tarifi
  1. First chop to be the same size as your meat Peel the celery and the juice of 2 lemons and place them in a pot with some water and let it boil until tender.
  2. Celery are being boiled, do not put the melted butter in a separate saucepan and add the watercress into your meat.
  3. Cook until they are suffering from water raft.
  4. Pepper shells and chop the peeled tomatoes.
  5. Add shallots on your meat attracts water.
  6. you chop the peppers, tomatoes and boiled after adding the peas and continue cooking for a few minutes.
  7. In the meantime, the water reduces your meal, add the water.
  8. The boiled celery solid take your meal with a perforated ladle and mix.
  9. Start making your bechamel sauce in a separate sauce pan.
  10. Melt the butter and flour until the smell goes Stir and cook without browning.
  11. Beat on slow speed, add the cold milk. Make a light bechamel sauce consistency.
  12. (Note that the focus will wait until you are ready for your meat. Hot sauces, concentrates on standing).
  13. Sosua your salt, stir, put the grated black pepper and nutmeg. Set aside.
  14. Putting a few spoons to share your meal in the crock pots, add the spices.
  15. Close to the top of the bechamel sauce.
  16. Give Sprinkle grated cheese and chili powder 170-degree oven.
  17. Just enough to keep the oven until melted cheddar and browned.
  18. Serve hot. Bon Appetit.
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