John Myers
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nā mea hoʻohui
- 900 g ʻO ka ʻuala - ʻoi aku ka maikaʻi o ka palaoa
- 500 g Pāpaʻi
- Paʻakai, pepa ʻeleʻele, kō, nutmeg
- 1 ʻOnioni nui
- 2 Manamana wāwae Kāleka
- 2 ka palaoa ʻO Flour
- 80 ml holika
- 1 ka palaoa Kīme fraiche Kīkī
- 40 g ʻO Roquefort
- 70 g ʻO ka walnuts ʻoki hou ʻia
- Me ka bata
Na Ke Kumu
- E holoi i ka ʻuala a kālua ʻaneʻane moʻa ʻole ʻia, a laila ʻili i ka wā wela a ʻokiʻoki i ʻāpana.
- E hoʻomaʻemaʻe i nā pua Brussels a hoʻomoʻa iā lākou i loko o ka wai paʻakai no kahi kokoke. 6-7 min.
- No ka ʻai, ʻoki maikaʻi i ka ʻonika a me ke kāleka a me ka hou i ka pata a hiki i ka translucent. E hoʻopili i ka lepo me 2 punetēpē a hoʻohui i ka wai o Brussels sprouts, e hoʻoulu mau ana. E ho'ēmi i ka mea a pau ma kahi o 10 mau minuke me ka uhiʻole, a laila e hoʻomoʻi me ka paʻakai, ka pepa, kahi paʻi kō a me kahi nutmeg liʻiliʻi, e hui pū me kahi liʻiliʻi a me ka crème fraîche. E hoʻoheheʻe i kahi ʻāpana o Roquefort a i ʻole kahi ʻāpana polū ʻē aʻe, inā ikaika loa.
- Hoʻopau i ka umu a 200 ° C.
- E hoʻopiha i kahi kīʻaha casserole me kahi poʻi a i ʻole ka ipu hao-palekana me nā ʻuala ʻuala a me nā ʻōpuʻu Brussels, e hoʻohui mau i kahi kīʻaha liʻiliʻi ma waena, ʻo ka papa luna e hana i ka ʻuala. E ʻoki i ka wōnati a ʻokiʻoki i nā nati, hohola ma luna o ka gratin.
- E pani i ka ipu me ke poʻi (inā pono, hiki nō hoʻi ke alumini alumini) a e hoʻomoʻa ma ka ʻaoʻao lalo no 30 mau minuke, a laila e wehe i ke poʻi a waiho i ka gratin e loaʻa i kahi kala hou aʻe no 10 mau minuke. Hoʻoholo ka ulu ʻana o Brussels i ka wā e mākaukau ai ka gratin, no laila e kui i ka rose i kēlā me kēia manawa a nānā i kona paʻa.
- ʻO kahi salakeke kala me nā mea ʻai kau e hele maikaʻi me ka gratin: endive, chicory, onion, paprika, radicchio, beetroot a me nā lau beetroot, kāloti, rocket, cress, chives ...
kino
Lawelawe: 100gKāleka: 323kcalKalepona 20.2gKumuʻiʻo: 8.3gMomona: 23.4g
