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Zuurkoolschotel met
Reblochon kaas
Recept voor 3-4 personen
Choucroute au Reblochon
Recette pour 3 à 4 personnes
Ingrediënten
8 grote aardappels, geschild
500 gram zuurkool (uit het vat)
100 gram gesneden katenspek
1 hele Reblochon kaas (ca. 480 gram)
3 laurierblaadjes
6 jeneverbessen
200 ml droge witte wijn
Ingrédients
8 pommes de terre épluchées
500 gr de choucroute
100 gr tranches de lard fumé
480 gr de Reblochon
3 feuilles de laurier
6 baies de genièvre
200 ml de vin blanc
Bereiding
Week de Slowcooker 20 minuten in koud water.
Snijd de geschilde aardappels in parten. Vul de geglazuurde
kom van de Slowcooker met aardappelparten, zuurkool en
katenspek. Snijd de kaas in plakken en leg deze bovenop. Leg de
laurierblaadjes erbij, strooi de jeneverbessen erover. Sprenkel de wijn
erover. Leg het deksel op de kom en plaats de Slowcooker in een koude
oven. Schakel de oventemperatuur in op 175°C en bereidt het gerecht
in 90 minuten. Neem voor een krokant korstje het deksel van de kom en
gratineer het gerecht nog 10 minuten in de hete oven.
Préparation
Faites tremper la Mijoteuse dans de l’eau froide pendant 20 minutes.
Coupez les pommes de terre épluchées en morceaux. Puis mélangez
ceux-ci avec la choucroute et les tranches de lard fumé. Posez le mélange
sur l’élément émaillé de la Mijoteuse, puis couvrez avec le Reblochon
coupé en tranches. Ajoutez les feuilles de laurier et les baies de
genièvre, puis arrosez du vin blanc. Posez la Mijoteuse dans un four
froid réglé sur 175°C puislaissez cuire pendant 90 minutes. Pour
obtenir une croûte croustillante,enlevez le couvercle et mettre
le plat à gratiner pendant 10 minutes.
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