Clean the vegetables and cut into small cubes. Later put in salted water cooled with the peeled onion cut in half. Rinse the crown meat, add to the vegetable form. Cook for 15 to 20 minutes until soft. Take out when it is still slightly pink inside. Cut into slices and arrange on wooden plates.
Serve with freshly grated horseradish and bread. You can also add mustard, coarse salt, pickles and chive rolls.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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