Читать книгу Vegetable Kitchen - Bernhard Long - Страница 38

Ingredients for 6 meals

300 grams zucchini

200 grams of eggplant

3 sprigs thyme

200 grams of ripe tomatoes

350 grams waxy potatoes

2 cloves of garlic

1 tablespoon butter

1 tablespoon flour

500 millilitres of milk (1.5% fat)

Salt and freshly ground pepper

Pinch of nutmeg

1 teaspoon olive oil

100 grams of grated cheese (eg Gouda, Emmentaler)

The preparation sequence

Wash zucchini and eggplant with water, brush, chop half the zucchini into thin slices and the rest of the eggplant into cubes. Wash thyme with water; wipe dry shake and the leaflets.

Wash tomatoes with water, free from stem approaches and chop into slices. Peel potatoes, wash them with water and slice thinly. Peel garlic.

Melt butter in a saucepan. Garlic presses to sprinkle flour on top, stir, fry lightly and deglaze with milk. With a snow-swept, vigorously stir to avoid lumps, and simmer for 5-7 minutes over medium heat. Season with salt, pepper, freshly abraded nutmeg and thyme.

A baking dish with oil streak. Potatoes with zucchini and eggplant cubes mix pour in and pour sauce over it. Zucchini and tomato slices roof tile spread like it, and sprinkle with cheese.

Bake in the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) Bake 30 minutes