Au gratin scorzonera recipe
Au Gratin Scorzonera recipe
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|1||lemon, grated peel and juice|
|1 slice(s)||white bread|
|30 g||freshly grated Parmesan cheese|
|4 sprig(s)||thyme, chopped|
|4 sprig(s)||parsley, chopped|
|8 slice(s)||cooked ham|
|5 tbsp||wine vinegar|
|salt and pepper|
|300 ml||vegetable stock|
|butter, in flakes|
In a bowl combine water, 2 tablespoons of vinegar and 2 tablespoons of flour. Peel the scorzonera in the water, wearing kitchen gloves. Afterwards cook the vegetables in salted water with 2 tablespoons of lemon juice for 15-20 minutes.
Grate the bread and mix the breadcrumbs with the cheese.
In a saucepan, melt the butter. Add 2 tablespoons of flour and cook stirring for a minute. Pour in the milk and stock and bring to a boil, stirring constantly with a wire whisk. Add the lemon peel and cook over low heat for 5 minutes. Season to taste with lemon juice, salt, pepper and sugar. Stir in the parsley and thyme.
Halve the ham slices. Roll ever 3-4 stalks of scorzonera into half a slice of ham. Place the packets side by side into a large and shallow casserole dish. Cover with the sauce and sprinkle with the cheese mixture. Divide butter flakes on top and grill in the hot oven until golden.
ca. 20 min
ca. 30 min
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