Friday, March 19, 2010

Gat Cruising Spots In Columbus, Ohio



gratin potatoes, celery and mimolette Preparation time:
25 min


Cooking time:

  • 45 min
Ingredients for Scalloped potatoes, celery and mimolette


apple: 4

Celery: Celery 0.5 ball

branch : 2

raisins: 200 g

mimolette: 250 g

cream: 40 cl

egg: 2
juice of fresh lemon butter: 80 g
nutmeg (ground): 2 pinches
salt, pepper

Agreement for wine Gratin de pommes, céleri et mimolette gratin potatoes, celery and a mimolette
Saumur (Red, Val de Loire) Peel apples, cut into thin quarters and sprinkle with lemon juice so they do not blacken. Peel the celery
Abstract: personally I am a fan of cream of Sunday night, who knows why? Anyway, this one, can change the ritual dish of pasta, firstly, and secondly, with flavors mixed with apples, celery, and mimolette is divine and I love it! So, admittedly, it's a little weird, but trying to adopt it, then Sunday night, gratin for everyone!
Preparation for gratin potatoes, celery and mimolette
ball, cut into small cubes and sprinkle the lemon juice.
Peel the celery and cut it into slices. Mimolette Cut into strips.
Bring a large pot of salted water to a boil, immerse the cubes of celery ball for 15 minutes, then add the celery and cook 10 minutes. Drain and reserve.
Melt the butter in a pan, put it the apples to brown 2 minutes on each side.


In a bowl, beat cream, eggs, nutmeg, salt and pepper.
Preheat oven gas mark 6 / 7 (200 ° C).

    Make a layer of celery in the bottom of a baking dish, cover with a layer of apples. Climb to the top of the dish and alternating apples and celery.
    • Pour cream on top, cover with strips of mimolette and bake.
    • Cook 20 min.
    • Remove from oven and serve immediately.
Posted by admin at 5:23 AM

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