R.Sweet potatoes and Kimchi Twist on Dauphinoise are Taybake from the delicious Umi. Parmesan, Anchiah, Kimchi, garlic, Gochujang and sesame oil are collected to create a delicious, sophisticated, rich, and seasoned plate. It is as a width side, or convert it into a main meal by adding a fried egg, pickles, and green salad in light clothes. Mandulin helps cut the sweet potatoes evenly, but the fixed hand will also make a trick.
Kimchi Dauphinoise
Preparatory 20 minutes
Cook 1 hour 30 minutes, in addition to rest
Serving 6 as a light meal, 8 as a device
20G butter is not saltedIn addition to the additional for lubrication
70g ParmesanFinely grated
50g cheddarGrated rough
800 g sweet potatoesPeel and a piece in thin rounds about a currency width of 1 pounds (3-4 mm)
½ teaspoon of sea salt
1 leakCut the root and ignore it, and the rest are thin slices
6 garlic clovesExfoliated and chopped
6 Anchiah (8G), almost chopped
1 tablespoon of Gochujang paste
250 ml full milk
150 ml double cream
400g Kimchi, Almost chopped
20G Panco Catteries
1 teaspoon of sesame or neutral oil
1 teaspoon sesame seeds (My choice)
Spring onionThin slices
Heat the oven to 220 ° C (200c fan)/425f/GAS 7, and lag the baking dish 20 cm x 30 cm with butter. Mix the cheese in an average bowl. Place the sliced sweet potatoes in a large bowl and throw the salt.
Melt the butter in medium saucepan over medium heat. Add the leeks and garlic, then fry, stirring from time to time, for seven to eight minutes, until it is diluted.
Add anchrox and Gochujang, stir the mixture, then cook, then cook for another minute. Add the milk and cream, and gently heat it for a minute or two, until the mixture is heated, but it did not reach a low heat. Termile, stir in Kimchi and third of the cheese mixture, then set aside.
Meanwhile, make the top by combining pango, sesame oil and sesame seeds (if you use) in a small bowl.
Half a sweet potato layer in a famous bread dish, overlap as needed, then pour more than half of the kimchi mixture and sprinkle with half the remaining cheese. Repeat the layers again, then sprinkle the Panko Crumb mixture on top.
Bake for about an hour, until it fades and a deep golden brown, then go out of the oven and go to stand for 10 minutes. Acceptors with spring onion slices, then serve.
-
Lara Lee is the author of a bit of soybeans, which was published by Bloomsbury at a price of 22 pounds. To order a copy for 19.80 pounds, please visit Guardianbookshop.com
