ステーキ（茄子のステーキ）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 15minutes
Cauliflower and green onion gratin | Hotel de Mikuni's recipe transcription
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Ingredients
- cauliflower : 1/2 piece
- Japanese leek : One
- Camembert cheese : 1 piece
- Rosemary : One
- White wine : 2 tablespoons
- water : 4 tbsp
- Grated cheese : 2 tablespoons
- Salt (truffle salt) : Appropriate amount
- Pepper : Appropriate amount
- butter : 15g
Time required
25minutes
Procedure
-
1)
Get ready
00:43
Cut cauliflower into bite-sized pieces, cut long onions into 4 cm lengths, and cut Camembert into 8 equal parts. Wake up with butter in a heat-resistant container and warm the oven to 200 ° C.
-
2)
Put the ingredients
02:01
In a heat-resistant container, put cauliflower and green onions, sprinkle with salt and pepper, put Camembert, sprinkle with white wine, water and grated cheese, and finally put rosemary on it.
-
3)
bake in an oven
04:23
Bake in an oven at 200 ° C for 20 minutes.
Point
・ Since the amount is a recipe for 2 people, it is recommended to use half the amount for each heat-resistant container.
・ The truffle salt used is from Cardi. Ordinary salt is fine, but it is recommended because it has a nice scent.
・ Cauliflower uses both roots and leaves.
・ All the ingredients are raw and simply put in a heat-resistant container and baked, so it is easy to make.
・ Because it is hot, it is the best dish for cold weather.
・ It goes well with white wine.
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