Learn more about this masterclass: bit.ly/3rdGNP8
In this episode, we go way back in the history of Swedish gastronomy to teach you how to prepare a traditional 'Kalv i dill', a proper low temperature braised neck of veal served with sticky, butter glazed carrots, and a sauce made out of the braising liquid to die for! Let’s learn how to create this dish!
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Негізгі бет Roasted Veal Neck With Butter Glazed Carrots | Björn Frantzén*** | Cheflix
Пікірлер: 10