烤根芹马铃薯千层

材料

根芹200克
褐色马铃薯300克
蒜头50克
奶油250克
牛奶100克
无盐牛油80克
盐4克
磨碎的瑞士奶酪30克
百里香3枝

做法

  1. 在锅中加热蒜头、百里香、牛奶、奶油和盐至混合物煮滚,关火。
  2. 盖上保鲜膜静置入味30分钟。
  3. 去掉保鲜膜,重新开火,中火加热混合物至重新煮滚。
  4. 关火并过滤。
  5. 把马铃薯和根芹去皮切片,放进加热的混合物中,确保每一片都均匀沾上酱料。
  6. 在铸铁锅中把马铃薯和根芹铺成厚约5厘米的一层,把多余的酱料倒在上面。
  7. 盖上一片烘焙纸,然后再铺一层铝箔纸,用锅盖把铝箔纸盖好。
  8. 使用4D热风模式,用170°C烤45分钟。
  9. 去掉铝箔纸和烘焙纸,撒上30克磨碎的瑞士奶酪。
  10. 放回烤箱继续烤制至奶酪变成金黄色,稍微放凉即可享用。

Celeriac Dauphinoise

Ingredients

200g celeriac
300g Russet potatoes
50g garlic
250g cream
100g milk
80g unsalted butter
4g salt
30g grated swiss cheese
3 sprigs thyme

Methods

  1. Heat garlic, thyme, milk, cream and salt in a pot. When mixture simmers, remove it from the heat.
  2. Cover the pot with clingwrap and allow it to infuse for 30mins.
  3. Remove the clingwrap and place the pot back on the stove.Turn the stove to medium heat to bring mixture back to a simmer.
  4. Once it simmers, remove from the heat and strain into a bowl.
  5. After peeling and slicing potatoes and celeriac, add them to heated mixture. Make sure that all slices have been coated with mixture.
  6. Layer slices to about 5cm in a thick cast iron pot, then pour in excess cream mix.
  7. Cover the pot with a layer of baking paper, then place a layer of aluminium foil over the pot. Cover the foil with the lid.
  8. Bake the pot at 170°C for 45mins with 4D Hot Air Mode.
  9. Remove the aluminium foil and baking paper, then sprinkle 30g of grated swiss cheese.
  10. Place the dish back into the oven and cook cheese till it turns golden brown. Allow to cool slightly before serving.
食谱提供
Bosch

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TEXT 若昕 PHOTOS Bosch