In article good advice is given: as it is correct to prepare dishes from parsley sheet and fennel odorous, interesting recipes for hostesses are provided.
PARSLEY SHEET
Parsley sheet
Leaves of fresh parsley contain mnogo vitamin C (five times more than lemons and oranges), carotene, essential oils, and also iron and magnesium. In a vitamin C root much more bolshe, than in leaves, besides, in it is mute there are vitamins B1, V2, RR.
Parsley promotes removal of salts from an orgayonizm. It is shown at diseases of kidneys, ateroskleroze.
Juice of parsley normalizes an oxygen exchange and activity of adrenal glands, a thyroid gland, strengthens capillaries and vessels, removes superfluous liquid at dropsy. Thus it is enough prinimat on 30-50 g of juice a day. It is even better to mix it with juice of carrots, a celery, spinach, salad. Parsley (root crops and greens) – the most zhelatelyyony additive to various dishes.
Caviar from a beet tops of vegetable, parsley and a nettle
Beet tops of vegetable – 300 g, a nettle – 200 g, parsley – 50 g, salt to taste.
Nettle to scald during 2 mines, then melko to cut together with a crude beet tops of vegetable, dobavit the crushed greens of parsley, to brown on vegetable oil, then to salt to taste.
Fennel odorous
Fennel stimulates appetite, possesses the diuretic svoyyostvo, calming effect. Fresh young zelen contains a significant amount of vitamin C, pro-vitamin A and a number of mineral substances.
Cottage cheese with fennel
Cottage cheese – 200 g, sour cream – 100 g, fennel (greens) of-50 g, garlic – 50 g, salt – to taste.
Greens very small to cut. A garlic head ochistit and to pound. Cottage cheese to wipe through a small sieve, to add the sour cream, the crushed greens and the pounded garlic, to salt and carefully to mix.
Salad from leaves of turnip, onions and fennel
Turnip leaves – 200 g, onions green – 200 g, fennel (zelen)-100 g, vegetable oil and salt to taste.
Greens small to cut, salt and fill with oil.
Cutlets with fennel greens
Meat – 1/2 kg, fennel (greens) – 50 g, garlic – 2 segments, grain semolina – 1 tablespoon, carrots – 1 piece, salt – 1/2 teaspoons.
To prepare mincemeat, to add there small nareyozanny greens of the fennel, the crushed garlic, semolina and polished carrots on a small grater. posolit to taste, it is good to knead, create forcemeat kotlety, to roll in in breadcrumbs. To fry on vegetable oil.
Spinach garden
Spinach is rich both mineral substances, and vitamins C, V1, V2, V6, E1, To, RR, etc. From miyoneralny substances in it is mute most of all phosphorus and potassium. The iron percent is high. From microcells the important place is occupied by iodine and copper. However at spinach there is an undesirable amount of shchavelevy acid therefore from spinach it is necessary to supplement dishes with dairy products.
Sauce shpinatny with garlic
Spinach – 200 g, a sorrel – 100 g, garlic – 50 g, fennel (greens) – 100 g, vegetable oil -
50 g, salt to taste.
Spinach, sorrel and fennel to stew in a small amount of water and to wipe through a sieve. Garlic to clear and pound. To mix greens with garlic, to add vegetable oil, to salt and shake up a mixer.
The baked spinach
500 gshpinata, 500 g of potatoes, 200 g of sausage
or smoked meat, 50 g of butter,
100 gterty cheeses, salt, pepper, 30 g of a flour,
200 ml of milk, nutmeg.
To cook spinach and let’s to it time flow down, then it is large it to cut. Welded potatoes narezat circles, sausage – cubes. From oil and a flour to prepare light filling, to dilute moyoloky, to add a nutmeg and salt. Sudok to oil, lay potatoes layer, posolit, to pepper, strew with a part of smoked meat, to add a spinach layer, to fill in with sauce, to strew the little crude. Layers to alternate, the top layer from potatoes to strew with cheese. To bake in an oven.