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 Cuisines > Danish cuisine > Search results
Heart of pork in parsley
Ingredients:
700 g heart of pork
1 carrot
1 onion
1 bunch finely chopped parsley
100 ml cream
1 bay leaf
6 whole peppercorn
1 tbsp white flour
oil for frying
400 g potatoes
100 ml milk
25 g butter

Directions:
1. Split the hearts and remove impurities. Clean well in water and cut into small strips. Brown well with the carrots. Add parsley, bay leaf, pepper and ? litre of water. Simmer under a lid for 75 minutes.
2. Remove the heart strips from the pot and liquidize the sauce. Run through a strainer to remove any impurities. Add the cream and bring slowly back to the boil. Season with salt and pepper. Add the meat and warm through.
 
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