Ku dhajinta baradho la jarjaray oo leh digir caato ah iyo jiis la gooyey oo la yiraahdo "Potato Leek Gratin" waxay ka dhigtaa shaqada gaaban ee cashada cimilada qabow. U adeegso sida saxanka diifka leh ee la dubay ama daboolka ugu muhiimsan ee salad soodhaha leh ama cagaar la kariyey si fudud oo casho leh.
Waxa aad u Baahantahay
- 2 leeks
- 3 qaado oo subag, kala qaybsan
- 3 rodol oo baradho ah
- Cusbada milixda ee fiican iyo basbaaska miro madow
- 6 ounces gruyère ama jiiska Swiss, jiiska
Sida loo sameeyo
- Isku dhig foornada 375 F. Nadiifi oo jarjada sifaha : Iska yaree caleemaha cagaaran iyo caleemaha cagaaran ee madow, jeex qaybta cagaarka cad iyo iftiinka cagaarka ah, dhoobada, ku rid suunka, oo ku nadiifi biyo qabow. Si fiican u raaci, maadaama boodhka iyo wasakhadu ay u muuqdaan inay qariyaan inta u dhaxaysa lakabka saafiga iyo gratty gritty gritty waa wax madadaalo ah.
- Gudaha qaboojiyaha dhexdhexaad ah kuleyl dhexdhexaad ah, dhalaali 2 qaado oo subagga ah. Ku dar dhuxusha iyo kariyo , kareyso inta badan, ilaa wilted iyo xoogaa jilicsan, ilaa 3 daqiiqo. Samee meedhexaha.
- Isku xoqin saxarada 2-casho ah ama digriiga gratin leh subagga soo haray. U diyaari mareegta diyaarka ah.
- Qoyso baradhada oo jarjar gawaarida 1/4-inch (xitaa waxay ka muhiimsan tahay dhuuban-haddii aad heysato jikada jikada , tani waa wakhti fiican oo aad u isticmaasho, laakiin mindi fiiqan iyo gacan qabasho ayaa sidoo kale qaban kara shaqada ). Daboolka hoose ee saxanka leh 1/4 of xaleef baradho iyo kula saydhaa cusbo iyo basbaas. Faafidda 1/2 ee lafaarta la kariyey ee barandhada. Kudar kale 1/4 oo baradho ah. Daadi 1/2 ee farmaajada. Ku celi barandhada, baradho, baradho, lakabyo jilcis ah, rusheynta milix iyo basbaas lakabka baradho kasta oo aan helin jiis.
- Dabool saxanka iyo dubi 20 daqiiqo. Cuntada ka saar oo sii wad ilaa iyo barafka ilaa bataatadu ay jilayaan marka la gooyey fargeetada iyo wax walbana waa midab cufan oo dusha sare leh, qiyaastii 25 daqiiqadood oo dheeraad ah (ku xiran sida cusub ee baradhadu yihiin, waqti karinta waa qaadan karaan ilaa 90 daqiiqo -hesho saxan haddii bataatada iyo jiiska ay noqdaan kuwo bunni ah). U adeegso kulul.
Fiiro gaar ah: Tan iyo caleenta la jarjaray iyo baradho la jarjarey si fudud oo baradho ah ayaa barafka la qabadsiiyaa, maaddadani ma ahan mid sahlan oo aad ku sii wadi karto. Xiddig hal caan ah waa in la kariyo: dubi karee saxanka, daboolan, 30 daqiiqo, ka saar foornada, ha qaboojiso, oo sii jooji ilaa laba maalmood, ka dibna dib u geli foornada kulul iyo xawaashka daboolaya 15 daqiiqo ka dibna la daboolay ilaa si qurux badan loo dubay.
Fursad kale waa in la diyaariyo dhamaan maaddooyinka, ka dibna soo ururi oo dubi marka aad diyaar u tahay. Shilleyso oo nadiifi sariirta, dabool oo daboolan ilaa 3 maalmood.
Peel iyo jeex oo baradho oo ku hayso, baaquli weyn daboolay biyo, daboolay oo la qaboojiyey ilaa habeen. Ka daadi oo walaaq qalooc ka hor intaadan isticmaalin. Habkani ma badbaadin karo saacado badan, laakiin wuxuu isku beddelayaa nooca shaqada ee loo baahan yahay in la sameeyo marka la gaaro wakhtiga lagu qaadanayo cashada miiska.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 339 |
| Total Fat | 15 g |
| Fatuurad la ruxay | 9 g |
| Fat | 5 g |
| Kolestarool | 46 mg |
| Sodium | 274 mg |
| Carbohydrateska | 39 g |
| Fiber diirran | 4 g |
| Protein | 13 g |