Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 Tasse | Onions diced |
1 | green pepper diced |
1 Esslöffel | salad oil |
1 x ca. 450 g | Broccoli |
4 | Carrots diced |
8 x ca. 30 g | tomato sauce |
1 | Bayleaf |
1/2 Teelöffel | Ground basil -- or 2 tsp |
| Fresh |
| salt |
1 Bund | Swiss chard -- chopped |
2 Esslöffel | parsley fresh |
2 Tasse | potatoes mashed |
| paprika |
1. Dice onion, dice pepper, peel and dice carrots, cut the broccoli into flowerets and stems. For Swiss chard or spinach, wash, trim and cut into bite-sized pieces. 2. Saute onion and peppers in oil in a large skillet. 3. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste. Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, and cook vegetables until just tender. Will take about 15 minutes. 4. Stir in chard or spinach. Transfer to a 13 x 9 x 2-inch baking dish. 5. Blend parsley into prepared potatoes; spread over top of vegetables. 6. Bake in preheated 350-degree oven for 15 minutes. Sprinkle with paprika if you wish; it adds color.
Serve hot or warm.
|
|
Anmerkungen zum Rezept:
keine |