John Myers
Pasta Bake À La Heiko
The perfect pasta bake à la heiko recipe with a picture and simple step-by-step instructions.
- 500 g Cutlet
- 200 g Kohlrabi fresh
- 400 g Pasta
- 300 g Mushrooms
- 4 Rods Celery
- 4 Discs Goudar
- 1 Onion
- 2 Garlic cloves
- Salt, pepper from the mill
For the sauce
- Kohlrabi water
- 200 ml Cream
- 1 tbsp Flour
- Clarified butter
- Nutmeg
- Cut the schnitzel into strips and fry them in clarified butter. Season with salt and pepper from the mill. Remove and set aside.
- Peel the kohlrabi and cut into narrow strips. Cook in boiling water for 10 minutes. Drain and collect the liquid. Clean the celery, snow in pieces and cook in the boiling water for 10 minutes until firm to the bite.
- Peel the onion, cut in half and cut into thin slices. Clean the mushrooms and cut them into slices. Peel the garlic and cut into fine cubes. Heat the clarified butter in a pan and sauté the onion and garlic. Now add the mushrooms and cook with them.
- For the sauce: heat the clarified butter in a saucepan and add the flour. Gradually add the liquid while stirring until a creamy sauce is formed. Now stir in the cream and let it boil briefly.
- Now grease a baking dish and first spread half of the pasta then the meat on it. Now distribute the kohlrabi, celery and mushrooms evenly on top. Place the remaining noodle on top and pour the sauce evenly over it. Now distribute the cheese and let it bake for 30 minutes at 180 ° C. Bon Appetit.
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