Mini chef
Utensils
Apron
Brush
Measuring cup
Oven mitts
Paring knife
Peeler
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
Ovenproof dish
Mandolin
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
How it's done
The kids can help at the marked areas .
To prepare
Brush the dish with a little oil.
Vegetables
Cut the potatoes into slices approx. 3 mm thick, place in a bowl. Peel the black salsify, (yjelds approx 500 g) cut into approx. 1.5 cm pieces, add to the potatoes.
Add the cheese to the bowl along with all the remaining ingredients, mix, transfer to the prepared dish.
To bake
Approx. 65 mins. in the centre of an oven preheated to 180 °C. Remove from the oven and leave to rest for approx. 5 mins.
| Tip: | Peel the black salsify wearing gloves and soak immediately in vinegar and water (500 ml water: 2 tbsp vinegar) to ensure they remain beautifully white. |
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