pork kidneys Ingredients: 3- carrots - 1 tablespoon of - mustard - 2 teaspoons of - butter salt pepper parsley thyme - 2- pork kidneys - 2 cloves of - garlic - 1- shallot - 25 cl of - liquid cream.
Utensils： 1 Knife kitchen knives- 1 Grater graters- 1 sauté pan- 1 frying pan- 1 Kitchen whisk whisks- Buy 1 Wooden spoon 1 kitchen scales-
Total time:
45 min
Preparation:
25 min -
Cooking:
20 min
Phase 1
Leave the kidneys to soak in vinegared water for a good 15 minutes, then remove the core and cut them.n dice.
Phase 2
Grate the carrots with the garlic and shallot, add salt and pepper.
Phase 3
Put the butter in a frying pan with the salted and peppered kidneys, add the parsley and brown for 10 minutes.
Phase 4
Add the grated carrots.
Phase 5
Leave to simmer for 5 minutes over low heat.
Phase 6
Mix the mustard and the liquid cream with a whisk and add to the preparation.
Phase 7
Place the thyme in the frying pan.
Phase 8
Leave to simmer for 10 minutes and serve with a green salad.
Utensils： 1 Knife kitchen knives- 1 Grater graters- 1 sauté pan- 1 frying pan- 1 Kitchen whisk whisks- Buy 1 Wooden spoon 1 kitchen scales-
Total time:
45 min
Preparation:
25 min -
Cooking:
20 min
Phase 1
Leave the kidneys to soak in vinegared water for a good 15 minutes, then remove the core and cut them.n dice.
Phase 2
Grate the carrots with the garlic and shallot, add salt and pepper.
Phase 3
Put the butter in a frying pan with the salted and peppered kidneys, add the parsley and brown for 10 minutes.
Phase 4
Add the grated carrots.
Phase 5
Leave to simmer for 5 minutes over low heat.
Phase 6
Mix the mustard and the liquid cream with a whisk and add to the preparation.
Phase 7
Place the thyme in the frying pan.
Phase 8
Leave to simmer for 10 minutes and serve with a green salad.