Download Oktoberfest Cookbook by Julia Skowronek PDF

By Julia Skowronek

Oktoberfest Cookbook can assist you create your individual Oktoberfest-inspired feasts with 50 recipes immediately from Germany's most famed beer halls.

Oktoberfest Cookbook good points the entire favourite recipes from Munich's beer tents: sauerkraut, sausages, sauerbraten and past, with 50 recipes for either conventional Bavarian dishes and glossy takes on meals stall favorites. Recipes comprise snacks and soups, meaty and vegetarian mains, and candy truffles and treats. all through, full-color images, suggestions, and have spreads on "Wiesn" wisdom catch the Oktoberfest surroundings at its best.

Whether you dream of an Oktoberfest experience, are internet hosting a celebration of your individual, or just love genuine German food, Oktoberfest Cookbook can have you elevating your glass to shout "Prost!"

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Extra resources for Oktoberfest Cookbook

Example text

Serves 4 · Prep time: 40 minutes 1 onion ¼ cup celery root, chopped ¼ cup carrots, chopped 1 cup leek, chopped 2 ⁄3 cup parsnip, chopped 4 sprigs of flat-leaf parsley 1 Hokkaido (red kuri) or butternut squash, about 1lb 10½oz (750g) 2 tbsp vegetable oil 3¼ cups vegetable broth 1 bay leaf 4 sprigs of thyme 2 tbsp pumpkin seeds 1 cup heavy cream salt, pepper 1 pinch of grated nutmeg 2 tbsp pumpkin seed oil, for drizzling 1 Peel the onion and dice it coarsely. Coarsely chop the celery root, carrots, leek, parsnip, and parsley.

2 Preheat the oven to 350°F (180°C). Remove the meat from the marinade and season it all over with salt and pepper. Strain the marinade through a sieve set over a bowl and reserve the liquid. Set aside the vegetables and spices left in the sieve. 3 Heat the oil in a roasting pan on the stove. Add the beef, brown it on all sides, and remove. Add the vegetables and spices. Sauté, then sprinkle with flour and stir in the tomato paste. Now pour in the reserved marinade, bring it to a boil, and return the meat to the pan.

Strain the marinade through a sieve set over a bowl and reserve the liquid. Set aside the vegetables and spices left in the sieve. 3 Heat the oil in a roasting pan on the stove. Add the beef, brown it on all sides, and remove. Add the vegetables and spices. Sauté, then sprinkle with flour and stir in the tomato paste. Now pour in the reserved marinade, bring it to a boil, and return the meat to the pan. Place the roast in the middle of the oven and braise for 2 hours, turning it occasionally. Add a little water if necessary.

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