Dieses Rezept wird alle überraschen! Einfach und sehr lecker! Schnelles Lauch Rezept mit Kartoffeln
Ein einfaches und unglaublich leckeres Rezept, das jeder zu schätzen wissen wird! Eine tolle Kombination aus Lauch und Kartoffeln! Ein gesundes Rezept, das sehr schnell kocht und einen unübertroffenen Geschmack hat. Dieses Rezept wird alle überraschen! Einfach und sehr lecker! Schnelles Rezept für Lauch mit Kartoffeln! Es ist sehr lecker! Unglaublich leckeres Rezept, das jeder lieben wird. Das Rezept koche ich jeden Sonntag für meine Familie. Was könnte schmackhafter sein als Gemüseauflauf. Sie werden dieses Rezept lieben.
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REZEPT UND ZUTATEN:
2-3 Lauch.
Salz.
Gut waschen.
10 Minuten einwirken lassen.
Kartoffeln 1kg.
Sahne 350 ml. / 1 1/2 Tassen.
Milch 1 Glas.
Salz. Schwarzer Pfeffer.
Kümmel.
Bis zur Hälfte kochen.
Spülen.
Butter.
Salz. Schwarzer Pfeffer.
5 Minuten kochen.
Käse 80 gr. / 1/2 Tasse.
Die Kartoffeln sind fertig.
Im Backofen bei 180°C (350°F) 45 Minuten backen.
Brot.
Olivenöl.
Auf beiden Seiten anbraten.
Großes Bund Petersilie.
Knoblauch.
Olivenöl.
Salz. Schwarzer Pfeffer.
Es wird sehr lecker!
Guten Appetit!
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Frische Rezepte - gesund kochen!
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The Easiest Bok Choy Recipe
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Creamy leek & bacon butter beans #healthy #vegan #recipe #glutenfree
Cooking with Scraps - Leek Greens Recipe
Stop wasting food! In this VIDEO, Mary from MarysNest.com creates a delicious meal using a Leeks Greens Recipe that makes use of the green top scraps that might otherwise wind up in the trash!
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In this video, Mary from continues her Cooking with Scraps series where she shows how to make a delicious meal using Leek Greens.
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Braised Cabbage with Cannellini Beans
Braised Cabbage with Cannellini Beans
Serves 4
1 medium head of cabbage
2-4 Tbsp neutral oil (like canola, grapeseed, or whatever you’d use for high heat)
1 Tbsp olive oil for the onions
1 yellow onion, diced
2 garlic cloves, sliced
2-3 cups of chopped tomatoes (I use a 750g box by Pomi)
1 cup dry white wine
Cooked cannellini (or a bean of your choice)
¼ cup olive oil for the beans
Salt and pepper to taste
Preheat the oven to 350F (180C).
Cut the cabbage into 6-8 wedges. Set the largest oven safe pan you have (ideally with straight sides) over high heat. Add 2 Tbsp neutral oil and wait for it to shimmer. Salt the cabbage wedges on all flat sides. Place in the pan and brown thoroughly on both sides. Remove to a plate.
Reduce the heat to medium-low, add the olive oil, onions, and a pinch of salt. Cook, stirring occasionally until translucent and golden brown, about 15 min. You can speed it up slightly by covering the pan during the first 5 minutes. Add the garlic and a pinch of salt and cook stirring until aromatic, about 1 min. Add the tomatoes and the wine. Salt to taste. Fan out the cabbage wedges on top of the sauce, cover, and bake in the middle of the oven for 45 min.
Turn up the oven to 450F (230C). Uncover the cabbage, add cooked cannellini beans between the wedges and enough cooking liquid to barely submerge them. If using canned beans, drain and use fresh water instead of the liquid from the can. Drizzle with ¼ cup of olive oil and place in the middle of the oven until the beans warm up and the cabbage crisps up slightly, about 20 min. Cool for 10 min and serve.
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The perfect no waste leek recipe! Delicious green leek & dill coulis | Fine dining cooking #shorts