Small knuckles on braised vegetables

Name: Small knuckles on braised vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400-500 g small carrots; 3 medium-sized tomatoes; 3 medium-sized onions; 2 Garlic cloves; 2 Branches of rosemary; 2-3 stem(s) flat leaf parsley; 7-10 Tbsp Grease; 2 Bay leaves; 7-10 Tbsp salt, pepper, possibly 1 tablespoon butter

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400-500 g small carrots
3 medium-sized tomatoes
3 medium-sized onions
2 Garlic cloves
2 Branches of rosemary
2-3 stem(s) flat leaf parsley
7-10 Tbsp Grease
2 Bay leaves
7-10 Tbsp salt, pepper, possibly 1 tablespoon butter

Directions

1
Defrost your knuckles. Peel, wash and chop the carrots. Wash and cut the tomatoes into eighths. Peel and slice onions. Peel garlic and chop coarsely. Wash the rosemary and parsley and, except for some parsley for garnishing, pluck off
2
Lightly grease the fat pan. Spread knuckles, prepared vegetables, onions, garlic, herbs and bay leaf on top. Season vegetables
3
Roast everything in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 20-30 minutes. Turn the knuckles after about 10 minutes and brush with butter if necessary. Pour on approx. 1/4 l water and braise. Arrange and garnish with the remaining parsley. Roast or boiled potatoes taste good with it