Denne lækre gryde er et twist på traditionelle flødefrugter. Krydret kål og citronskive bringer tekstur og tang til bordet, mens mælk, smør og revet Pecorino Romano ost danner en rig, fløjlsagtig sovs.
This delicious pot is a twist on traditional creamed vegetables. Spicy cabbage and lemon slices bring texture and tang to the table, while milk, butter, and grated Pecorino Romano cheese form a rich, velvety sauce. The recipe is from Martha Stewart Living, January 2010. To make it, youll need coarse salt and freshly ground pepper, a small head of kale (about 2 1/2 pounds), cored and chopped (10 cups), unsalted butter, all-purpose flour, warm whole milk, grated Pecorino Romano cheese, and finely grated lemon zest (from 2 lemons). First, preheat the oven to 350 degrees. Bring 1 inch of salted water to a boil in a Dutch oven or large pot. Add the kale. Cover and steam, stirring occasionally, until tender, about 5 minutes. Drain and let cool slightly. Squeeze out excess water using a kitchen towel. Next, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook until bubbly but not browned, 1 to 2 minutes. Slowly whisk in the milk. Cook, stirring, until the sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; stir in 1/4 cup cheese and lemon zest. Immediately stir in the kale. Season with salt and pepper. Spoon the mixture into a low (6-cup) casserole dish. Sprinkle with the remaining tablespoon of cheese. Bake until bubbly, 30 to 35 minutes. Let stand for 5 minutes before serving.
Levi
27.04.2023 @ 02:06
This delicious pot is a twist on traditional creamed vegetables. Spicy cabbage and lemon slices bring texture and tang to the table, while milk, butter, and grated Pecorino Romano cheese form a rich, velvety sauce. The recipe is from Martha Stewart Living, January 2010. To make it, youll need coarse salt and freshly ground pepper, a small head of kale (about 2 1/2 pounds), cored and chopped (10 cups), unsalted butter, all-purpose flour, warm whole milk, grated Pecorino Romano cheese, and finely grated lemon zest (from 2 lemons). First, preheat the oven to 350 degrees. Bring 1 inch of salted water to a boil in a Dutch oven or large pot. Add the kale. Cover and steam, stirring occasionally, until tender, about 5 minutes. Drain and let cool slightly. Squeeze out excess water using a kitchen towel. Next, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook until bubbly but not browned, 1 to 2 minutes. Slowly whisk in the milk. Cook, stirring, until the sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; stir in 1/4 cup cheese and lemon zest. Immediately stir in the kale. Season with salt and pepper. Spoon the mixture into a low (6-cup) casserole dish. Sprinkle with the remaining tablespoon of cheese. Bake until bubbly, 30 to 35 minutes. Let stand for 5 minutes before serving.