- albasa - 180 Grams
- karas - 240 Grams
- parsnip - 240 Grams
- wando - 240 Grams
- Salt da barkono - Don dandana
- man zaitun - Don dandana
- tafarnuwa - 4 hakora (babba)
- sabo ne thyme - 1 st. a spoonful
- sabo ne mai dadi - 1 Art. a spoonful
- sabo sage - 2 teaspoons
- cubes na gurasa masara - 2 kofuna waɗanda (1 cm a size)
- manyan qwai - 2 guda
- man shanu mai narkewa - 2 abubuwa. spoons
- kaza mai kaza - 1 kofin
1. Yanke albasa a rabi, idan yayi karami, ko guda 4, idan yana da babban. Yanke karas da parsnips diagonally a cikin yanka 6 mm lokacin farin ciki. Yanke kayan a cikin cubes 1 cm cikin girman. Yanke a cikin Rosemary. Gudu da thyme. 2. Yi la'akari da tanda zuwa digiri 200. Kafa albasa, karas, parsnips da rutabaga a daya Layer a kan takardar burodi. Yada yalwa da gishiri da barkono, zuba nauyin man zaitun. Gasa kayan lambu a cikin tanda na kimanin minti 45, yana motsa kowane minti 15 har sai kayan lambu suna da taushi da launin ruwan kasa a gefuna. 3. Ƙara tafarnuwa marar tsabta a cikin minti 15 da suka gabata. Sanya kayan lambu da aka gasa. Sanya gurasa burodi na gurasa a kan takarda mai yin burodi. Gasa har bushe, minti 10-15, motsawa a tsakiyar shiri. 4. Yayyafa kwanon buro da mai a cikin fure. Tsallaka tafarnuwa ta hanyar nama, ƙara shi zuwa kayan lambu tare da thyme, Rosemary, Sage da burodi gurasa. A cikin kwano mai kwakwalwa, ta doke qwai, sa'annan ka kara broth da man shanu, su kara da juna. Zuba kwai cakuda kayan lambu, m Mix. Sanya cakuda a cikin tsari. Rufe takarda tare da tsare da gasa na kimanin minti 30. Cire kayan da kuma gasa har sai launin ruwan kasa da kullun, kimanin minti 15.
Ayyuka: 6