As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Marv knogler skal gennemblødes før stegning. Knoglerne kan variere i størrelse; mindre ben vil lave hurtigere mad end større. (Marrow bones should be soaked before cooking. The bones can vary in size; smaller bones will cook faster than larger ones.) Source: Martha Stewart Living, October 2008. 4 servings. Ingredients: 2 pounds marrow bones (2 to 3 inches each). For Gremolata: 1 cup fresh parsley, 2 teaspoons grated fresh horseradish, 1/2 teaspoon finely grated lemon zest, 1/2 teaspoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, sea salt, 1/2 baguette, thinly sliced and toasted. Directions: 1. Place bones in a bowl of ice water and chill overnight, changing water once. 2. Preheat oven to 450 degrees. Drain bones and pat dry. Stand bones upright on a rimmed baking sheet, and roast until the marrow is slightly puffed and heated through, 20 to 25 minutes. 3. Make gremolata: Combine parsley, horseradish, and lemon zest in a small bowl. Stir in lemon juice and oil. Sprinkle marrow with salt, and serve immediately with baguette and horseradish gremolata.
27.04.2023 @ 04:50
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Marv knogler skal gennemblødes før stegning. Knoglerne kan variere i størrelse; mindre ben vil lave hurtigere mad end større. (Marrow bones should be soaked before cooking. The bones can vary in size; smaller bones will cook faster than larger ones.) Source: Martha Stewart Living, October 2008. 4 servings. Ingredients: 2 pounds marrow bones (2 to 3 inches each). For Gremolata: 1 cup fresh parsley, 2 teaspoons grated fresh horseradish, 1/2 teaspoon finely grated lemon zest, 1/2 teaspoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, sea salt, 1/2 baguette, thinly sliced and toasted. Directions: 1. Place bones in a bowl of ice water and chill overnight, changing water once. 2. Preheat oven to 450 degrees. Drain bones and pat dry. Stand bones upright on a rimmed baking sheet, and roast until the marrow is slightly puffed and heated through, 20 to 25 minutes. 3. Make gremolata: Combine parsley, horseradish, and lemon zest in a small bowl. Stir in lemon juice and oil. Sprinkle marrow with salt, and serve immediately with baguette and horseradish gremolata.