Ingredients:
Regarding the round potatoes:
Four large turnips, peeled and sliced into half-inch slices
Two tablespoons of olive oil in a soup bowl
Sea salt: 1 teaspoon of coffee
Bleu cheese: 1/2 teaspoon of café
Half a cup of coffee grounds powdered
Paprika: 1/2 teaspoon of cayenne pepper
Pour les accoutrements :
Half a cup of grated cheese (cheddar, mozzarella, or a combination of the three)
Two soup spoons of fresh persil, chopped
For the garnish, faculty-prepared haché choulette
PREPARATION: Bring the four to a boil.
olive oil.
Get the potatoes ready:
Split the potatoes lengthwise and crosswise into half-inch thick rounds. Melt the butter in a large mixing bowl after adding the potato rounds.
Place an olive oil filet on top of the potato rounds and sprinkle with salt, black pepper, onion powder, and paprika.
Thoroughly coat the apples with oil and seasonings by mixing them until they are well coated.
Gather the ground apple rounds:
In a single layer on the prepared baking sheet, arrange the seasoned potato rounds. Vous devez assurer que ils
guarantee une cuisson uniforme en ne se chevauchant pas.
Hold the potatoes in a preheated oven for 25 to 30 minutes, or until they are softened, and
The knuckles.
After 5 to 7 minutes, or when the cheese is melted, return the baking dish to the oven.
rich and velvety.
Dressing and serving:
Once you’ve coated the apples with cheese, remove the rounds and set them aside to cool somewhat.Put the chopped fresh persil and optional cilantro on top of the potato rounds for a pop.
of flavor and color.