Quantity : 2 servings
Preparation : 20 min Cooking : 30 min
320 calories/serving
Preparation : 20 min Cooking : 30 min
320 calories/serving
Ingredients
1 potatoes, sliced into 1 cm pieces 200 g
2 rutabagas, sliced into 1 cm pieces 300 g
1 leeks, cut into 0,5 cm pieces 300 g
1/2 tbsp olive oil 8 mL
1/2 tbsp butter, unsalted 7 g
2 bocconcini / fresh mozzarella, diced 110 g
1 tsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Method
Preheat the oven to 175ºC/350ºF.
Prepare the vegetables : Peel the potatoes and rutabagas (or turnips), then cut them into 1 cm-thick slices. Wash the leeks well, remove and discard about ¼ of the dark-green part, then cut them into 0,5 cm-thick pieces. Dice the bocconcini into coarse pieces then set them aside.
Heat the butter and oil in a large pan over medium heat, then add the leeks and sauté 3-4 min, with frequent stirring, until they become translucent. Add the other vegetables, then cook 10 min, with occasional stirring, until they become lightly golden-coloured. Season with salt and pepper, then transfer the vegetables to an oven-proof dish. Add the bocconcini pieces on top and sprinkle with the oregano.
Bake in the middle of the oven 20-25 min until the vegetables are tender and the cheese has formed a nice golden crust. Serve.
2 rutabagas, sliced into 1 cm pieces 300 g
1 leeks, cut into 0,5 cm pieces 300 g
1/2 tbsp olive oil 8 mL
1/2 tbsp butter, unsalted 7 g
2 bocconcini / fresh mozzarella, diced 110 g
1 tsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Method
Preheat the oven to 175ºC/350ºF.
Prepare the vegetables : Peel the potatoes and rutabagas (or turnips), then cut them into 1 cm-thick slices. Wash the leeks well, remove and discard about ¼ of the dark-green part, then cut them into 0,5 cm-thick pieces. Dice the bocconcini into coarse pieces then set them aside.
Heat the butter and oil in a large pan over medium heat, then add the leeks and sauté 3-4 min, with frequent stirring, until they become translucent. Add the other vegetables, then cook 10 min, with occasional stirring, until they become lightly golden-coloured. Season with salt and pepper, then transfer the vegetables to an oven-proof dish. Add the bocconcini pieces on top and sprinkle with the oregano.
Bake in the middle of the oven 20-25 min until the vegetables are tender and the cheese has formed a nice golden crust. Serve.
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