Cooking description:
I never liked the julienne - you take out some incomprehensible substance from the cocotte with a teaspoon, try it - nothing special at all. But julienne in potatoes is the first julienne that I really liked, because our cocotte maker will be completely edible - after all, we will make it from potatoes. Fans of edible dishes will surely like such a simple invention:)
Purpose: For lunch / For a festive table
Main Ingredient: Vegetables / Potatoes
Dish: Hot dishes / Snacks / Julienne
Ingredients:
- Large potatoes - 4 Pieces
- Champignons - 400 Grams
- Onion - 1 Piece
- Butter - 100 Grams
- Flour - 1/2 Art. spoons
- Cream - 250 Milliliters
- Salt, pepper - - To taste
- Grated cheese - 100 grams
Servings: 4
How to cook "Julienne in potatoes"
The potato tubers are well washed, but not cleaned. We cut each potato lengthwise into 2 equal parts.
Then carefully, using a dessert spoon, scrape out the flesh of the potatoes. We need a kind of potato boat with sides not more than 5-7 mm thick.
Put the resulting potato boats in cold water so that the potatoes do not turn black and give away excess starch.
Let's take care of the rest of the ingredients, in the meantime. Melt butter in a frying pan, put our mushrooms in it.
Simmer the mushrooms over moderate heat for about 5-7 minutes, then add finely chopped onion to them.
Simmer mushrooms and onions for another 5-7 minutes over medium heat, then add flour to the pan. Stir quickly to thicken the mass.
After thoroughly mixing the flour, add cream or sour cream to the pan. Salt, pepper and simmer for another 3-4 minutes until the cream (or sour cream) thickens. We remove from the fire.
Put our potato boats in a heat-resistant and lightly oiled dish, put in each boat a small piece of butter, as well as a little salt and pepper. We fill the boats with mushroom filling.
We put our potato boats in an oven preheated to 180-200 degrees.
We bake julienne in potatoes for 15 minutes, after which we sprinkle each boat with grated cheese to form a kind of cheese cap. Put back in the oven and bake for another 15 minutes until tender.
As soon as the potatoes are covered with a golden crust on all sides, the dish is ready. Before serving, you can spill a little melted butter on each potato. Bon Appetit:)