- parsnip, peeled ndi magawo - 450 magalamu
- mafuta a azitona - - Kulawa
- Mchere ndi nthaka - - Kulawa
- batala wosatayidwa, kuphatikizapo supuni 3 za batala wosungunuka - zinthu ziwiri. makapu
- zikopa zazikulu, zokhazokha zoyera ndi zobiriwira, zowonongeka - magawo awiri
- vinyo woyera wonyezimira - 1/3 galasi
- thyme watsopano - 2 st. makapu
- kirimu wandiweyani - makapu awiri
- mazira akulu - zidutswa zisanu
- finely grated Parmesan tchizi - 1 galasi
- Mkate wopanda mkate, utengedwera mu cubes - 1 Mbande
Yambani uvuni ku madigiri 215. Thirani parsnip mafuta, nyengo ndi mchere ndi tsabola. Valani pepala lophika. Kuphika, kugwedeza nthawi ndi nthawi, mpaka parsnip asadzakhale mtundu wa caramel ndipo sadzakhala wachifundo, mphindi 23-25. Lolani kuti muziziritsa. Kuchepetsa moto kufika madigiri 190. Kutentha supuni 2 batala pa kutentha kwapakati mu poto yamoto. Onjezani ma leeks ndi mwachangu, oyambitsa, mpaka ofewa, pafupi maminiti asanu. Chotsani kutentha, kuwonjezera vinyo ndi kubwerera ku chitofu. Wiritsani kutentha mpaka madzi atachepa, 1 miniti. Onjezani thyme ndikuchotseni kutentha. Onjezerani ku parsnip yokazinga. Aphatikizeni pamodzi, kirimu, mazira ndi kapu ya 3/4 ya Parmesan tchizi mu mbale yaikulu. Nyengo ndi mchere ndi tsabola. Onjezerani zosakaniza za parsnips ndi anyezi, ndiye mkate. Kusakaniza kungasungidwe m'firiji usiku wonse. Lembani mbale yophika ndi mafuta. Thirani kusakaniza mu nkhungu. Phimbani ndi zojambulazo ndi kuphika mpaka bulauni golide, mphindi 50. Chotsani chojambulazo, perekani ndi chikho chotsaliracho ndikuphika kwa mphindi 10. Lolani kuti muzizizira kwa mphindi zisanu musanayambe kutumikira.
Mapemphero: 6-8