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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. 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. 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. 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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