Читать книгу Vegetable Kitchen - Bernhard Long - Страница 97

Ingredients for 6 meals

500 grams waxy potatoes

florets 400 grams of broccoli

2 tablespoons lemon juice

1 red chilli

2 onions

3 cloves garlic

2 tablespoons olive oil

Butter (for the mold)

3 eggs (size M)

200 milliliters of whipped cream (min. 30% fat content)

200 milliliters of milk

Salt and freshly ground pepper

Pinch of fresh ground nutmeg

200 grams of grated Gouda

100 grams of crème fraîche

The preparation sequence

Wash the potatoes with water and steam 20 minutes until al dente. The broccoli florets wash with water and blanch in salted water with the lemon juice for 3-4 minutes until al dente. Then cold deter and drain.

Preheat the oven to 160 ° C convection preheat.

Wash the chili pepper with water, cut lengthwise in half, remove the seeds and chop the flesh into rings. Peel the onions and garlic and chop finely. The olive oil in a frying pan heat up and the onion with the garlic sauté 2-3 minutes.

let evaporate the potatoes, peel and chop slices in 2 centimeters. A baking dish with butter fat.

Mix the eggs with the cream and milk and season with salt, pepper from the mill and nutmeg. Potatoes layers into the mold and pour the egg milk. Place the broccoli lengthwise to it, salting the broccoli and sprinkle the dish with the cheese, the chilli rings and sprinkle with the fraiche cream. In the heated, preheated oven 20-25 minutes Serve baked hot