Читать книгу Vegetable Kitchen - Bernhard Long - Страница 40

Serves 4 meals

1 clove of garlic

1 teaspoon butter yogurt

6 large tomatoes

800 grams of potatoes (also sweet potatoes)

3 stalks parsley

50 grams Gouda

75 milliliters of whipped cream

275 milliliters of milk (1.5% fat)

2 eggs (size M)

Salt and freshly ground pepper

Pinch of nutmeg

The preparation sequence

Peel garlic. An ovenproof dish with butter and rub with the garlic clove.

The tomatoes Scald hot, deter, peel, quarter, core and cut crosswise in half. Peel potatoes, wash with water, chop into thin slices. Imbricated layers into the prepared baking dish with the tomatoes.

Wash the parsley with water shake dry, chop leaves. Gouda rub. Cream with milk, eggs, chopped parsley and cheese mix, salt, pepper, season with freshly abraded nutmeg and pour over the vegetables.

In the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) in as to the. Bake until golden 40 minutes