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Filled ROUGETTE vegetable potatoes

Recipe for 4 Portions:

150g ROUGETTE Landkäse finely spiced
4 large potatoes
1 large carrot
1 small leek
1 small kohlrabi
50g lambs lettuce
30g butter
250ml vegetable stock
1 sprig of thyme
Salt
Pepper


Preparation:

Cook the potatoes (in their skins) for 15 minutes in salted water. Drain and allow to cool. Clean the leek and carrot. Peel the kohlrabi and cut into thin strips. Blanche quickly in salted water. Preheat the oven to 225° C. Wash the spinach and cut into strips. Mix with the chopped thyme and blanched vegetables. Remove the skins from the potatoes and cut at the head. Hollow out the potatoes and chop the hollowed material into small pieces. Mix with the chopped ROUGETTE Landkäse finely spiced and the vegetable mixture. Fill the hollowed out potatoes with the mixture and place in a gratin dish. Pour the vegetable stock over the potatoes, cover with aluminium foil and bake for 20 minutes in the hot oven. Remove the aluminium foil and serve.


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