Читать книгу Vegetable Kitchen - Bernhard Long - Страница 92

Serves 4 meals

600 grams of potatoes (2 different varieties)

200 grams of pumpkin pulp

200 grams of sour cream

250 milliliters of whipped cream

Salt and freshly ground pepper

grated pinch of nutmeg fresh

1 ball mozzarella (so to the. 130 grams)

fresh thyme (to decorate)

The preparation sequence

The two varieties of potato peel and chop into slices. The pumpkin flesh also chop into slices. shred the mozzarella into thin slices.

The sour cream mix with the cream, salt and pepper and season with nutmeg, thyme pluck little small and quantities.

The various potatoes and the pumpkin pulp in layers layers in a buttered baking dish, underscore between each layer little bit of sour cream mass and top with mozzarella. To further monolayer until all ingredients are used up. The top layer again thin brush with the remaining sour cream. All well covered with aluminum foil and heated, preheated oven so the. Bake 20 minutes

Then remove the aluminum foil and bake for 20-25 minutes completed until the potatoes soft and the surface is browned. Serve with sprinkled thyme