Julienne in potatoes
Added: 01.04.2013 в 10:59 Views: 101847
Julienne in potatoesKlubokhttp://klubok.work/4/81/3980/Klubokhttps://klubok.work/css/image/top-logo-en.png
- several potatoes
- 100 grams of butter
- 400 grams of finely chopped champignons or other mushrooms
- 1 medium onion
- 1/2 tablespoon of flour
- 250 ml of cream or sour cream
- 100 g of grated cheese
- salt and pepper to taste
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For each of the well-washed tubers (preferably, do not peel the skin, but remove any suspicious spots with a knife), cut off one side, less than half - approximately, about 1/3 of the thickness (and use it for other dishes). For "Julienne in potatoes," we use the resulting larger parts that are 2/3 thick - this will allow the future "cocottes" to be larger and more spacious. |
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Then, using a dessert or teaspoon (even more convenient - a parisienne scoop), carefully scoop out the middle, ensuring that the walls and bottom of the "cocotte" are no thicker than 5-7 mm. The removed flesh, as well as the smaller cut parts, can also be used for other dishes (for example, in soup). |
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Place the finished "cocottes" in cold water to prevent the potatoes from darkening. |
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Meanwhile, while preheating the oven (180-200 degrees C), prepare the mushroom julienne. In a skillet, melt 50-70 grams of butter and add 400 grams of finely chopped champignons (or other mushrooms). |
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Stirring, wait for the mushrooms to release their juice and settle, cook them for another two to three minutes over moderate heat, and then add the finely chopped onion. |
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Cook for another five to seven minutes, stirring, and add half a tablespoon of flour - to thicken the julienne. Mix everything thoroughly again. |
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When the flour is slightly browned (1-2 minutes), pour in 250 ml of cream or the same amount of sour cream, if the tangy taste of julienne is more pleasant. Lightly salt, pepper with freshly ground black pepper, and simmer the resulting mixture until the cream or sour cream thickens. This will take another 3-4 minutes. Set the skillet aside. |
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On a baking dish (or baking sheet) greased with butter or ghee, lay out the potato "cocottes," shaking out the water from them, add a few grains of salt, freshly ground black pepper, and a tiny piece of butter to each cocotte.
Then add the mushrooms stewed in cream or sour cream to the potato "cocottes," distributing them evenly across the "cocottes." |
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Place the filled "cocottes" in a preheated oven at 180-200 degrees C - on the middle rack. |
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After about 15 minutes of baking, remove the "cocottes" and sprinkle the julienne with grated cheese to form a kind of "lid" over the filling, which will prevent it from drying out and, in fact, will make the julienne a julienne. Return the "cocottes" to the oven. |
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The julienne will bake for another 15-20 minutes.
The indicator of full readiness is a nice golden crust both on top and around the sides of the potatoes. Before serving, pour a teaspoon of melted butter over each potato, This julienne is more convenient to eat by flipping the "cocotte" with the julienne upside down onto a plate. |
Category: Delicious
