Читать книгу Vegetable Kitchen - Bernhard Long - Страница 52

Serves 4 meals

1 cauliflower (so to. 1 kg)

500 grams of broccoli

Salt and freshly ground pepper

Pinch of nutmeg

400 grams of cream cheese (easy)

50 grams of dried tomatoes Soft

75 grams Gouda (piece)

30 grams Parmesan (piece)

500 grams of potatoes

1 egg (size M)

½ teaspoon noble-sweetly Chilli

½ bunch of chives

The preparation sequence

Cauliflower and broccoli clean, wash with water, divide into florets. Cauliflower in boiling salted water so the. parboil 4 minutes. Broccoli so the. mitgaren 2 minutes. Then drain, taking care to collect the cooking water. To measure to the 200 milliliter and stir until smooth with cream cheese.

Tomatoes into small cubes. With cauliflower and broccoli in a large baking dish mix, season with pepper and nutmeg. Cream cheese pour over. rub and mix Gouda and Parmesan fine.

Peel potatoes, wash with water and grate coarsely. Mix with egg, 1/2 teaspoon paprika ¼ and good cheese. Season with salt and pepper. distribute rösti potato mixture evenly on the baking and little press. Sprinkle with remaining cheese.

In the heated, preheated oven (electric oven: 200°C / fan 170°C / gas mark 3) 35-40 minutes baking chives thoroughly with water, crush in rolls or pieces and sprinkle.