Читать книгу Vegetable Kitchen - Bernhard Long - Страница 33

Serves 4 meals

500 grams mainly waxy potatoes

300 grams parsnips

1 teaspoon oil

Salt and freshly ground pepper

100 millilitres of white wine

400 millilitres chicken stock

1 tablespoon yogurt butter

The preparation sequence

Potatoes and parsnips Peel, chop into fine slices.

A baking dish with oil from paint. The potato and parsnip slices monolayer imbricated, thereby seasoning each layer with salt and pepper.

White wine and broth pour that everything is just covered.

Distribute knobs of butter on the casserole. Bake until golden brown on the middle shelf level in about 35 minutes: bake in the heated, preheated oven at 180 ° C (stage 2-3 gas convection oven 160 ° C)