Читать книгу Vegetable Kitchen - Bernhard Long - Страница 105

Serves 4 meals

200 grams mixed mushrooms (eg: mushrooms, mushrooms, chestnut mushrooms)

2 shallots

1 tablespoon chopped fresh tarragon

600 grams of potatoes

Salt and freshly ground pepper

100 grams of sour cream

150 milliliters broth

1 tablespoon slivered hazelnuts

1 tablespoon chopped walnuts

1 tablespoon chopped dried tomatoes

grated 50g Gruyere

The preparation sequence

Preheat the oven to 180 ° C (top / bottom heat).

Clean the mushrooms and chop into fine slices. The shallots Peel and finely chop. Peel the potatoes and chop into fine slices. In boiling salted water so the. parboil 10-15 minutes, drain deter and drain well.

The fungi, layers with the potatoes, shallots and tarragon in a greased baking dish, sprinkle with freshly ground pepper. The sour cream and broth mix, pour over. distribute nuts and tomatoes on the gratin and sprinkle with cheese. Place in the oven, cooking hob, middle shelf level, so the. cook 45 minutes.

garnished with tarragon served Tastes good to a fresh salad.