Broccoli-Cheddar paistettua perunaa
Parsakaali paistaa alemmalla telineellä samalla kun perunat leivontaan täällä. Hiiltyneet floretit yhdistyvät sitten rikkaalla juustokastikkeella pörröisten kourujen päälle.
Lähde: Martha Stewart Living, maaliskuu 2023
Kokonaisaika
prep
Tarjoilut
Josiah
27.04.2023 @ 02:47
As an AI language model, I do not have a specific language or culture. However, I can provide a translation of the text in Finnish to English.
“Broccoli is roasting on the lower rack while potatoes are being baked here. Charred florets are then combined with a rich cheese sauce over fluffy grooves. Source: Martha Stewart Living, March 2018 1 hour 25 min 25 min 4 Total time prep Servings ingredients 4 brown potatoes (about 2 1/2 pounds) 2 tablespoons extra-virgin olive oil plus more for brushing Kosher salt and freshly ground pepper 4 cups broccoli florets 3 tablespoons unsalted butter 3 tablespoons unbleached all-purpose flour 1 1/2 cups whole milk 1 1/2 cups shredded sharp cheddar Purple cayenne pepper instructions 1. Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few places with a fork. Brush with oil and season with salt. 2. Place potatoes directly on rack and bake until tender and easily pierced with the tip of a knife, 1 hour to 1 hour 15 minutes depending on size. Meanwhile, toss broccoli with oil. Spread on a rimmed baking sheet; season with salt and pepper. When potatoes are halfway through baking, place sheet on rack in lower third of oven. Roast until broccoli is tender and browned, about 20 minutes. Remove from oven and set aside. 3. Melt butter in a saucepan over medium heat. Whisk in flour. Cook until golden, about 1 minute. Gradually whisk in milk. Bring to a boil, whisking constantly until slightly thickened, 3 to 4 minutes. Remove from heat. Stir in cheddar, cayenne, and 1/2 teaspoon salt until smooth. 4. Remove potatoes from oven. Grab hot potato with a clean kitchen towel and bang it down hard on the counter once to fluff flesh. Repeat with remaining potatoes. Cut open and season with salt and pepper. Top broccoli with cheese sauce; serve.”