Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Gratin
Medallions
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Vegetables
Peel and thinly slice the potatoes and kohlrabi, layer in the prepared dish.
Gratin
Whisk together the single cream, milk and cheese. Remove the thyme leaves, add to the sauce, press in the garlic, season. Pour the sauce over the vegetables.
Bake for approx. 45 mins. in the centre of an oven preheated to 180°C. Remove the gratin from the oven, turn the heat up to 200°C.
Medallions
Heat the clarified butter in a frying pan. Brown the meat in batches for approx. 1 min. on each side, remove and season.
Finely chop the parsley. Mix the butter with the parsley, nuts and breadcrumbs.
Spread the mixture over the medallions and press down gently.
Finish cooking
Place the medallions on a baking tray lined with baking paper, place the gratin on the tray alongside the meat. Cook together for approx. 15 mins.
| Serve with: | Baby spinach salad |
|---|
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