Bakgrund:
På Stiftsgården Vårdnäs har man blandat julbordets traditionella rätter med ny fräscha smaker som ger julbordet nytt sting. Där finns allt som den traditionella julbordsbesökaren förväntar sig skinka, köttbullar, prinskorv & dopp i grytan. Men för den som gillar nya smaker och kombinationer skapar Anita Brage, köksmästare på Stiftsgården Vårdnäs nya rätter med råvaror från trakten.
- Dessa sallader och våra regionala läckerheter, som rökt vildsvinsskinka, rökt älgstek, rökt viltkorv, rökt nötbog, nötpastrami olika pateer blir en härlig smakupplevelse säger Anita. Dessutom är det ett bra komplement till den mäktiga julmaten
Ingredienser:
500g brysselkål
½ rödlök
1 dl sötmandel
2 msk smör
150 g tärnad fetaost
Skala och skiva rödlöken tunt.
Skålla och skala mandeln. Rosta den i torr, varm stekpanna.
Koka brysselkålen i lättsaltat vatten ca 5 min för färsk och ca 3 min för fryst.
Smörslunga brysselkålen, blanda i löken. Låt svalna något.
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