Codillo asado con puré rosa

Dejar macerar los codillos con todos los ingredientes, hornear dos horas tapado con papel de aluminio, media hora antes destapar para que se tueste la piel.
Para el puré, cocer las patatas con sal, cuando estén cocidas, machacarlas, añadir la mantequilla y el jugo de remolacha.

Receta enviada por seguidores / amigos de la web elbullirdeagus.com y el grupo de cocina de Facebook elbullirdeagus.com

Mejor receta del día 4 – 5 – 17 del concurso del grupo de cocina de Facebook elbullirdeagus.com

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