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Asparagus recipe: -CARROTS WITH Asparagus Gratin METTBÄLLCHEN
Ingredients for 1 recipe:
800 g mini-potatoes
300 g Schweinemett
2 tbsp. Oil
300 g carrots federal
500 g asparagus
250 ml vegetable broth
50 ml white wine 20 g butter 1 tablespoon
.
Flour 50 ml whipped cream 80 g Grated
young Gouda
2 egg yolks salt, pepper, nutmeg
Preparation: 1 Peel potatoes in salted water and cook for 10-15 minutes. From the
Mett small balls and shape in hot oil fry 6-8 minutes. On paper
kitchen drain.
2nd Peel carrots and 3 cm long pieces.
Peel asparagus, woody ends cut off and also
3 cm long pieces. 200 ml wine broth and boil with salt and pepper
. The carrot is covered cook 8 minutes, after 5 min
admit the asparagus.
3rd Vegetables from the South and with the drained potatoes and
Mettbällchen in a casserole form.
4th Butter in a saucepan melt, add flour and briefly
anschwitzen. The remaining broth and stir in the cream and boil
. Stir in cheese sauce melt. Nochmals
boil from the heat and stir in the yolks.
5th The sauce with salt, pepper and nutmeg spice and the
Gratin giessen. In the hot stove in 6-8 minutes at 220 degrees on the 2nd
rail from above or under the grill until golden brown gratinieren (Gas 3-4,
mixing is not recommended).
NUTRITION:
fat in grams: 38, Carbohydrates in g: 31, kcal: 581
Rubrik: Pasta
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