The pickle broth is a multi -talented kitchen.
Risto Mikkola encourages quick picking. For you get good acid for food. Adobe Stock / AOP
Chef Risto Mikkola Advice an easy rescuer to give you a taste of food rather than food. It’s a pickel broth.
– It would always be good to have a picker broth in the refrigerator. Then it will really be used. It’s a good seasoning, it has acid and sweetness. It’s also really affordable, Mikkola praises.
Make a lime broth in a liter bottle, for example. The broth is versatile: for example, put left -handed baking carrots or quickly pick up vegetables.
According to Mikkola, the broth is also suitable for picking, for example, a salad dressing and seasoning minced sauce, meat dams and vegetables.
– Add only oil and black pepper to the broth, where you have a ready -made salad dressing.
Mikkola encourages you to quick. Already in a quarter, you get a good taste in your throat. Mikkola says that you don’t have to make the shelves full of shelves, but quick pickup is a good option.
Roasted pickle beets
5 big beets
2 tbsp olive oil
1 teaspoon of salt
0.5 teaspoon black pepper
5 twig rosemary, chopped
Pickel broth:
2 dl of water
1 dl of violence
1 dl of sugar
0.5 teaspoon of salt
1 teaspoon of chopped rosemary
1 bay leaf
5 whole black pepper
1. Heat the oven to 200 degrees. Wash and peel the beets. Cut into blocks. Spread the blocks on a baking sheet lined with baking paper. Stir in olive oil, salt, rosemary and black pepper.
2. Roast the beets in the oven for 30-40 minutes until they are ripe and have a beautiful surface. Allow to cool for a moment.
4. Measure water, vinegar, sugar and salt in a saucepan. Add rosemary, bay leaf and black pepper. Bring to a boil and stir until the sugar is dissolved. Cool to room temperature.
5. Put the beetroot blocks in a glass jar with lid. Pour the cooled pickle broth over the beets so that they are covered.
6. Close the jar. Allow to pick up for at least four hours, preferably overnight in the refrigerator.