Читать книгу Vegetable Kitchen - Bernhard Long - Страница 39

Serves 4 meals

4 chicory

20 grams butter

2 tablespoons flour

130 millilitres of milk (1.5% fat)

75 grams grated Gouda

Salt and freshly ground pepper

4 sprigs parsley

1 teaspoon sunflower oil

4 slices of cooked ham (so to. 30 grams)

The preparation sequence

Wash chicory with water, brush, cut out the stalks wedge. Chicory for 2-3 minutes in boiling salted water (blanching). Lifting, cold deter and drain well.

Butter in a saucepan heat, sprinkle in flour and fry over high heat. Milk slowly pour in, while stirring, reduce heat and add cheese to the sauce, melt over low heat and season with salt and pepper. Wash the parsley with water, shake dry, chop the leaves and add to the sauce.

A baking dish with oil from paint. Wrap each chicory with 1 slice of ham and all sit side by side in the form. Top with cheese sauce and heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) as to the. 15 minutes gratin