4 POTIONER

INGREDIENT:

• 1 kg chuck, or marrow pipe plus bone (from steer or ungko)
• Broth
• 1.5 l water
• 1 st stor gul lök, or 1 leeks
• 2-3 st morötter
• 2 Each parsnips
• 1 st small celeriac
• 2 teaspoon salt
• 10 Each white peppercorns
• 2 Each bay leaves
• 2 st kryddnejlikor

To other cooking

• 2 st morötter
• 2 Each parsnips
• 1 ie rotselleri

The sauce makes all the right….

• 2 tablespoons butter
• 2 tbsp plain flour
• 8 cup of broth from the meat cook
• 1-2 cup heavy cream
• Home. salt
• 4 msk pepparrot, riven

Till serving

• Chopped parsley
• Nykokt potatis
• Finriven pepparrot

Do this:

1. Boil water in a big pot, add the meat and skim off when boiled.

Buljongen:

1. Peel and cut the onions and the vegetables into large pieces. Put down everything in the pot along with salt, white peppercorns, bay leaves and cloves.
2. Cook with the lid on until meat is tender, about 1 ½ timme. Remove the meat and keep warm.
3. Strain the broth and cook together until approximately half remains, about 8 dl.
4. Peel and cut the new root vegetables.
5. Put them in the broth. Add the first in the carrots and cook them in 10 minutes. Then place the parsnips and celeriac and cook for another 5 minutes.
6. Take up the vegetables with a slotted spoon and save.

The sauce:

1. Melt the butter for the sauce in a saucepan.
2. Stir in the flour and whisk in broth, little at a time until you get a moderately thick sauce.
3. Add the cream.
4. Boil 5 minutes, stirring continuously.
5. Taste with salt and add horseradish aftertaste.
6. Cut the meat, across the grain, into thin slices and put them together with the freshly cooked root vegetables. Sprinkle parsley.
7. Serve the sauce and boiled potatoes on the side along with more horseradish