Читать книгу Vegetable Kitchen - Bernhard Long - Страница 63

Serves 4 meals

800 grams waxy potatoes

1/2 kale (as to the. 500 grams)

2 tablespoons butter or margarine

2 tablespoons flour

200 milliliters of vegetable broth

200 milliliters of milk

2 tablespoons mustard

Salt and freshly ground pepper

600 grams triggered Kassel Cutlet

2 tablespoons sunflower oil

180 grams of raclette cheese

Fat (for the mold)

The preparation sequence

Wash the potatoes with water and in plenty of boiling water so the. cook for 20 minutes. Wirsing clean, cut in half and cut out brew. Cabbage chop into pieces. In boiling salted water so the. blanch 4 minutes.

Melt fat in a saucepan. Stir flour and sauté briefly. Broth and milk pour with stirring. Boil, boil for 3-5 minutes. Stir in mustard and season with salt and pepper.

Kasseler chop coarsely. Heat oil in a pan and Kassel as to the fact that. 5 minutes Apply fry. Cheese grate coarsely. deter potatoes under cold water, drain, peel and chop into slices. Wirsing, Kassel and potatoes place in a greased baking dish. distribute béchamel over it and sprinkle with cheese. In the heated, preheated oven (electric oven: 200 ° C / fan 170 ° C / gas mark 3) as to the. 30 minutes gratin