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Bolt with garlic and rosemary

Bolt with garlic and rosemary

Bolt with garlic and rosemary
for 4 persons:

1 bolt (750) gr, ontbeend and buds out in pieces chopped (question your butcher this to do)
3 teentjes garlic
1 small wood rosemary
salt, pepper
25 gr butter,
1 onion, grof chopped
1 stem bleekselder, in pieces
1/2 winter carrots, in bits
2 1/2 dl red wine
4 dl kalfsfond (pot)
garlic in shreds cut. Brushwood divides rosemary in small bits. Small small slices in bolt make and put garlic and rosemary (excellent steeltjes protect with aluminium foil). Flesh with salt and pepper rub. In braadslede let melt butter. Bolt with to bud out lays, vegetables create.

furnace preheats on 180 C. Vlees in furnace in 50 minutes reddish ‚roasts, regularly sprinkle. Bolt furnace expresses 15 minutes to rest. Meanwhile shortening serves braadslede. Aanbaksel with red wine losroeren. Above sauce pan seven and up to half let reduce. Kalfsfond add and to sausdikte let reduce. On taste bring with salt and pepper.
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