- Konin - 750 Grams
- Dankali - 2 guda
- Carrot - 1 yanki
- Masukoki - 250 Giras
- Tumatir - 2 Pieces
- Faski (damfi) - 1 yanki
- Dill (cuta) - 1 Kayan
- Seleri - 3 Kayan (petiolate)
- Tafarnuwa - 6 Hutu
- Albasa - 1 Kayan
- White Wine - 250 Milliliters
- Butter - 50 grams
- Bay Leaf - 1 yanki
- Salt, barkono - - Don dandana
Mun sanya babban tukunyar ƙarfe a cikin wuta, narke man shanu a cikinta. Tafarnuwa yankakken yankakken da kuma sanya shi cikin saucepan. Gasa minti 2 kafin bayyanar da dandano dandano. Mun ƙara seleri da ganye masu yankakken fin. Nan da nan bayan wannan, ƙara ƙaramin tumatir mai yankakken. Sanya abin da ke ciki na kwanon rufi kuma ka dafa tsawon minti 30 a kan zafi mai zafi, yana motsawa lokaci-lokaci. A wannan lokacin, abinda ke ciki na kwanon rufi ya kamata ya zama wuri mai tsarki. Bayan minti 30 da aka ƙayyade, za a iya ƙara kayan lambu mai tsarki na puree da ganye da barkono. Coninu yanke cikin manyan cubes da kuma sanya a cikin kayan lambu mashed dankali. Mun kuma ƙara namomin kaza da karas, a yanka a kananan ƙananan. Akwai albasarta - albasa. Akwai kuma - diced sliced dankali, gishiri da fari giya. Rufe kwanon rufi tare da murfi kuma saka a cikin tanda, preheated zuwa digiri 200. Gasa sa'a da rabi a karkashin murfi. Bayan sa'a daya da rabi na gasa zai kasance a shirye, ana iya aiki zuwa teburin. Duk da haka, zai fi kyau idan kun kashe tanda kuma ku bar gurasa a cikin tanda mai zafi don wani minti 30-60, sannan ku kawo shi a teburin. Bon sha'awa!
Ayyuka: 4