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Latvian cuisine is also based on meat dishes. Some of them are: chicken with a lemon herb sauce with olive oil, chicken breast, salt, black pepper, lemon herb sauce, parsley, garlic, and mint leaves; pot roast with roasted vegetables with beef, black pepper, vegetable oil, onions, carrots, tomatoes, celery, garlic, flour, red wine, beef broth, fresh thyme, bay leaves, parsley leaves, red wine vinegar, turnips, parsnips, salt, and black pepper; pork chops with mustard Bourbon sauce; pot roast with roasted vegetables, pan-fried salmon; turkey in wasabi crust with cappuccino balsamic sauce and potato-onion croquettes; duck with mashed celery and red wine sauce; pork fillet with asparagus; roast pork with sautéed sauerkraut and baked apple, and many other dishes.

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