Kokt oxtunga med äpple, rotfrukter & pepparrot

240 minuter
4 servings
Kokt oxtunga med äpple, rotfrukter & pepparrot

Kokt tunga är numera en ovanlig anrättning. Förr åts den oftast kokt som pålägg. I detta receptet har den fått sällskap av rotfrukter, ett utmärkt recept för höst och vinter då äpplen och rotfrukter är som godast.

Gör så här

  1. Koka upp tungan i rikligt med vatten och ta bort skummet vid uppkoket. Lägg i kryddor och salta. Sjud tungan i ca 3 tim.
  2. Skala och tärna rotsellerin. Koka denna mjuk i saltat vatten. Häll av vattnet och häll på grädden. Koka ned grädden till hälften och mixa till en slät purée. Smaksätt med crème fraiche, salt och peppar.
  3. Gör såsen: Koka upp cider, äppelpuré och en skvätt av tungspadet. Mixa i smör, smaksätt med vinäger, salt och peppar.
  4. Koka resten av grönsakerna al-dente i tungspadet och blanda dessa varma med äpplen, smör och pepparrot.

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