Sastojci: 800g spanaca, 2 sargarepe, 1 koren persuna, 1 koren celera, 1 glavica crnog luka, ulje, 1 jaje, malo mleka, besamel sos.
Priprema:
1) Crni luk, sargarepu, koren persuna i koren celera oljustiti i sitno iseckati.
2) Na ulju proprziti crni luk, dodati sargarepu, koren celera i koren persuna, pa sve dinstati sa malo vode u poklopljenoj posudi.
3) Spanac ocistiti, oprati u prokuvati u vrijucoj slanoj vodi, oko 5 minuta. Ocediti, a vodu ostaviti sa strane.
4) Ispasirati mesavinu povrca i spanac.
5) Pomesati besamel sos sa pireom od povrca, razblaziti sa vodom u kojoj se kuvao spanac i kuvati oko 15 minuta.
Napomena: ako je corba gusta dodati jos malo vode u kojoj se kuvao spanac, pustiti da prokljuca, pa skinuti sa sporeta.
6) Umutiti jaje, sipatu u corbu pa dodati mleko.
Ingredients: 800g spinach, 2 carrots, 1 parsley root, 1 celery root, 1 onion, oil, 1 egg, a little milk, bechamel sauce.
Preparation:
1) Peel onion, carrots, parsley root and celery root and finely chop.
2) In oil fry onions, add the carrots, celery root and parsley root, and cook all with a little water in a covered pot.
3) Clean the spinach, wash and cook in boiled salty water for about 5 minutes. Drain well and leave water aside.
4) Blend mixed vegetables and spinach.
5) Combine bechamel sauce with pureed vegetables, dilute with water ( from cooked spinach), and cook for about 15 minutes.
Note: If the chowder is thick, add a little water (from cooked spinach) let it boil, then remove from the stove.
6) Whisk the egg, pour in the chowder and add milk.
Priprema:
1) Crni luk, sargarepu, koren persuna i koren celera oljustiti i sitno iseckati.
2) Na ulju proprziti crni luk, dodati sargarepu, koren celera i koren persuna, pa sve dinstati sa malo vode u poklopljenoj posudi.
3) Spanac ocistiti, oprati u prokuvati u vrijucoj slanoj vodi, oko 5 minuta. Ocediti, a vodu ostaviti sa strane.
4) Ispasirati mesavinu povrca i spanac.
5) Pomesati besamel sos sa pireom od povrca, razblaziti sa vodom u kojoj se kuvao spanac i kuvati oko 15 minuta.
Napomena: ako je corba gusta dodati jos malo vode u kojoj se kuvao spanac, pustiti da prokljuca, pa skinuti sa sporeta.
6) Umutiti jaje, sipatu u corbu pa dodati mleko.
Ingredients: 800g spinach, 2 carrots, 1 parsley root, 1 celery root, 1 onion, oil, 1 egg, a little milk, bechamel sauce.
Preparation:
1) Peel onion, carrots, parsley root and celery root and finely chop.
2) In oil fry onions, add the carrots, celery root and parsley root, and cook all with a little water in a covered pot.
3) Clean the spinach, wash and cook in boiled salty water for about 5 minutes. Drain well and leave water aside.
4) Blend mixed vegetables and spinach.
5) Combine bechamel sauce with pureed vegetables, dilute with water ( from cooked spinach), and cook for about 15 minutes.
Note: If the chowder is thick, add a little water (from cooked spinach) let it boil, then remove from the stove.
6) Whisk the egg, pour in the chowder and add milk.
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