Читать книгу Vegetable Kitchen - Bernhard Long - Страница 4

Serves 4 meals

5 slices of cooked ham (so to the. 180 grams)

8 potatoes (so to the. 800 grams)

2 Kohlrabi (so to the. 600 grams)

Salt and freshly ground pepper

Pinch of nutmeg

1 teaspoon butter

200 milliliters of milk (1.5% fat)

150 milliliters of coffee cream (10% fat)

50 grams Parmesan

1 cucumber (as to the. 500 grams)

½ bunch of dill

1 small onion

½ small lemon

1 tablespoon oil

5 tablespoons of yogurt (1.5% fat)

The preparation sequence

The cooked ham into small cubes. Wash the potatoes with water and peel. From Kohlrabi separate and cancel the tender green leaves. Kohlrabi also peel and slice with the potatoes on a vegetable slicer into very thin slices.

Wash Kohlrabi leaves with water shake dry and chop finely.

Potato and turnip slices in a large bowl with ham and chopped turnip mix green. Salts, pepper and nutmeg little rub it.

A shallow baking dish with butterfat and potato-turnip mix monolayer. Mix milk and cream and pour evenly over the potatoes and kohlrabi gratin.

Grate cheese coarsely and sprinkle over the potato-turnip casserole. Bake on the middle shelf level for about 45 minutes over the heated, preheated oven at 200 ° C (step 3 convection: 180 ° C, gas)

Meanwhile, wash the cucumber under hot water well with water, dry and slice into thin slices.

Wash dill with water, shake dry, pluck off the tops and chop finely. Peel onion and chop finely. Squeeze the lemon half.

If desired, 1-2 tablespoons of lemon juice, oil and yogurt in a large bowl, mix a dressing. Dill, onions and cucumber slices Add and mix. With salt and pepper from the mill and serve with the potato-turnip casserole