Steps to Make Homemade La salade de pot au feu des Bouvreuils

Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Steps to Prepare Favorite La salade de pot au feu des Bouvreuils. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from La salade de pot au feu des Bouvreuils, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare La salade de pot au feu des Bouvreuils delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make La salade de pot au feu des Bouvreuils is 3-4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook La salade de pot au feu des Bouvreuils estimated approx 15 minutes.

To begin with this recipe, we have to first prepare a few components. You can cook La salade de pot au feu des Bouvreuils using 7 ingredients and 4 steps. Here is how you cook it.

Que faire des restes de pot au feu? Une salade, pardi! On peut aussi congeler le bouillon, cela nourrira vos futurs risotto.

Ingredients and spices that need to be Make ready to make La salade de pot au feu des Bouvreuils:

1. En plus des restes du pot au feu classique dans les ingrédients (voir plus bas entre parenthèses), il faut…
2. 3 œufs durs
3. 1 oignon rouge
4. 5 , 6 cornichons aigre-doux ou autres
5. Huile de tournesol
6. Vinaigre Melfor
7. (1,5 kilo de paleron, 12 carottes 🥕, 2 poireaux, 6 pommes de terre 🥔, 1 céleri avec branches, 4 navets jaunes, 3 oignons, 3 bouillons Kub, 2 os à moelle)

Instructions to make to make La salade de pot au feu des Bouvreuils

1. On réchauffe tranquille quelques légumes et une bonne tranche de viande (feu 4), tout en faisant chauffer les œufs.
2. On émince un oignon 🧅 rouge, qu’on sale pour le faire suer, on tranche les cornichons en minces lamelles.
3. Quand la viande 🥩 et les légumes sont chauds, on les émince et on mélange le tout dans un saladier avec les œufs hachés (ou presque) et les cornichons. Rien n’empêche d’ajouter un peu de bouillon et du persil.
4. 0n fait quelques passages d’huile, quelques tournées de Melfor en intégrant du gros sel. On remue, c’est prêt...

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