Sastojci: 375g kelerabe, 2 krompira, 2 paradajza (zrelija), 1 sargarepe, 1 komad korena celera (oko 2cm), 1 crni luk (ako je veci onda pola), 2 cena belog luka, celerovo i persunovo lisce, 300g jumeceg mlevenog mesa, 25g ementalera, 1 zumance, 25g gi putera, 150ml mleka, po prstohvat muskat oraha, kurkume, kima i djumbira u prahu, 1 kasika kokosovog ulja ili suncokretovog nerafinisanog.
Priprema:
1) Kelerabu, krompir, paradajz, sargarepu, celer, crni i beli luk oprati i oljustiti. Kelerabu, krompir i paradajz iseci na kockice. sargarepu izrendati na krupno. Crni i beli luk sitno iseckati. Celer ostaviti u komadu.
2) Keleratu i krompir staviti u serpu. Doliti vodu i kuvati na srednjoj temperaturi (4) dok ne omeksa. Ocediti.
3) Izgnjeciti viljuskom ili u secku, da dobijete pire.
4) Dodati gi puter, mleko, zumance i ementaler. Vratiti na sporet i kuvati jos nekoliko minuta. Podeliti na dva dela.
5) Crni luk proprziti na ulju na srednjoj temperaturi (4), oko 5 minuta. Dodati beli luk i prziti dok ne pusti miris. Dodati mleveno meso i povremeno dolivajuci vodu i mesajuci dinstati dok meso ne posvetli.
6) Dodati sargarepu i koren celera i dinstati jos nekoliko minuta. Dodati paradajz i dinstati dok meso ne bude gotovo. Izvaditi koren celra i baciti.
7) Pet minuta pred kraj dodati celerov i persunov list. Dodati muskat orah, kurkumu, kim i djumbir i promesati.
8) U vatrostalnu posudu staviti jedan deo mesavine krompira i kelerabe. Zatim, staviti mleveno meso. Preko staviti drugi deo mesavine krompira i kelerabe.
9) Peci u prethodno zagrejanoj rerni na 200 C oko 20 minuta
Ingredients: 375g kohlrabi, 2 potatoes, 2 tomatoes (ripe), 1 carrot, 1 piece of celery root (about 2cm), 1 onion (if it is bigger then half), 2 cloves of garlic, celery and parsley leaves, 300g baby beef minced meat, 25g Emmentaler, 1 egg yolk, 25g ghee butter, 150ml milk, a pinch of nutmeg, turmeric, cumin and ginger powder, 1 tablespoon coconut oil or unrefined sunflower.
Preparation:
1) Wash and peel the kohlrabi, potatoes, tomatoes, carrots, celery, onions and garlic. Kohlrabi, potatoes and tomatoes cut into cubes. grate the carrots coarsely. Finely chop the garlic and garlic. Leave the celery in one piece.
2) Put kohlrabi and potatoes in a sickle. Add water and cook on medium heat (4) until soft. Drain.
3) Mash with a fork or in a chop, to get a puree.
4) Add ghee butter, milk, egg yolk and emmentaler. Return to the stove and cook for a few more minutes. Divide into two parts.
5) Fry the onion in oil on medium heat (4), about 5 minutes. Add the garlic and fry until until it releases the fragrance. Add the minced meat and occasionally add water and simmer until the meat is light in color.
6) Add the carrot and celery root simmer for a few more minutes. Add the tomatoes and simmer until the meat is done (add water and stir occasionaly). Remove celery root and throw away.
7) Five minutes before the end add celery and parsley leaves. Add nutmeg, turmeric, cumin and ginger and stir.
8) Put one part of the mixture of potatoes and kohlrabi in a ovenproof dish. Then, put the minced meat. Put over another part of the mixture of potatoes and kohlrabi.
9) Bake in a preheated oven at 200 C for about 20 minutes.
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