- 19, Jun 2020
- #1
Composition of hot vinaigrette:
1 medium sized potato (60 grams)
40 grams of turnip
20 grams of carrots
10 grams of swede
10 grams of celery root
15 grams of green peas
20 grams of pickles
20 grams of salted mushrooms
37 grams of vegetable broth
5 grams of flour (pinch)
5 grams of butter (half a teaspoon)
10 grams of milk parsley dill
Preparations for hot vinaigrette.
Grind potatoes, carrots, turnips, celery and swede.
Put it all in a pot of salted water.
Add green peas there.
When the vegetables are boiled, put them in a colander. Finely chop the pickle.
Rinse the mushrooms thoroughly, after which we chop finely. Cooking hot vinaigrette. Pour the cooked vegetables into a container that tolerates high temperatures well, add chopped pickles and mushrooms to the same place.
We put a heat-resistant container in the oven (oven) and wait until it reaches the condition we need.
After that, pour vinaigrette with sauce. The sauce for hot vinaigrette is made as follows: boil a vegetable broth (remaining from potatoes, carrots and other things). At this time, pour a thin stream into a container with boiling broth, the same broth only cold.
In a cold broth, you must first add flour.
While pouring a cold broth, constantly stir the boiling liquid.
Cook for some time (not very long). Remove from heat.
Soon the liquid will thicken, then you need to add butter, prepared milk, and also chopped greens (dill and parsley) into it. Bring to a boil again.
1 medium sized potato (60 grams)
40 grams of turnip
20 grams of carrots
10 grams of swede
10 grams of celery root
15 grams of green peas
20 grams of pickles
20 grams of salted mushrooms
37 grams of vegetable broth
5 grams of flour (pinch)
5 grams of butter (half a teaspoon)
10 grams of milk parsley dill
Preparations for hot vinaigrette.
Grind potatoes, carrots, turnips, celery and swede.
Put it all in a pot of salted water.
Add green peas there.
When the vegetables are boiled, put them in a colander. Finely chop the pickle.
Rinse the mushrooms thoroughly, after which we chop finely. Cooking hot vinaigrette. Pour the cooked vegetables into a container that tolerates high temperatures well, add chopped pickles and mushrooms to the same place.
We put a heat-resistant container in the oven (oven) and wait until it reaches the condition we need.
After that, pour vinaigrette with sauce. The sauce for hot vinaigrette is made as follows: boil a vegetable broth (remaining from potatoes, carrots and other things). At this time, pour a thin stream into a container with boiling broth, the same broth only cold.
In a cold broth, you must first add flour.
While pouring a cold broth, constantly stir the boiling liquid.
Cook for some time (not very long). Remove from heat.
Soon the liquid will thicken, then you need to add butter, prepared milk, and also chopped greens (dill and parsley) into it. Bring to a boil again.
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