Читать книгу Vegetable Kitchen - Bernhard Long - Страница 49

Serves 4 meals

750 grams of potatoes

750 grams of Brussels sprouts

Salt and freshly ground pepper

1 medium onion

250 grams triggered smoked pork chop

2 tablespoons + little butter (or margarine)

2 level tablespoons flour

1/4 liter of milk

1 teaspoon vegetable stock

75 grams Gorgonzola

1 tablespoon hazelnut kernels

The preparation sequence

Wash the potatoes with water and covered so the. Cook for 20 minutes. Quenching, peel and let cool.

Brussels sprouts clean and wash with water. In boiling salted water so the. Cook for 15 minutes. Then drain and drain well.

Onion peel and finely dice. Rinse Kassel, pat dry and chop into cubes. 1 tablespoon fat warm. Kassel fry around. Season and remove with freshly ground pepper.

1 tablespoon fat in the frying fat heating. Onion braise until soft. Fry flour in it. 1/4 liter of water, milk and broth stir. Boiling and so the. Simmer 5 minutes. Dice the cheese. Melt half cheese while stirring in the sauce. With salt and pepper from the mill. 5 nuts coarsely chop. Chop potatoes into thick slices. Fill with cabbage and Kassel in a greased baking dish. Pour cheese sauce over it. Spread remaining cheese and nuts on it. In the heated, preheated oven (electric oven: 200 ° C / fan 170 ° C / gas mark 3) as to the. 15 minutes gratin