Читать книгу Vegetable Kitchen - Bernhard Long - Страница 81
Spring vegetable casserole
ОглавлениеServes 4 meals
500 grams waxy potatoes
250 grams of white asparagus
1 large turnip
2 large carrots
200 grams sugar snaps
2 tablespoons chopped parsley
300 grams goat Camembert (diced)
2 pieces rusk
50 milliliters of vegetable broth
Salt and freshly ground pepper
The preparation sequence
Preheat the oven to 180 ° C preheat. The potatoes so the. steaming 25 minutes. Drain then, let cool slightly, peel and chop into slices.
Peel the asparagus, cut off the ends, in the so. 3 centimeters long pieces shred and in salt water so the. 10 Min. Simmer until al dente. The kohlrabi and carrot peel. The carrot slices and kohlrabi into cubes crush. The whole vegetables in a casserole are salt and pepper, pour the broth. Sprinkle the cheese and crumbled rusks about.
Place in the oven so the. 30 minutes baking dish taste before and sprinkle with parsley.