8/7/2023 0 Comments Vegetable stratawash and peel your potatoes then slice them lengthwise about 1/4″ thick.Let the potato run through until it stops cutting.Cut off the ends of the potato and insert onto the vegetable cutter per the instructions.If you have the vegetable cutter attachment:.See how the KitchenAid Pasta Press attachment works See a recipe using the Pasta Roller Attachment Apples will be next I think – I have some ideas for what I can do with them so stay tuned. Just like with the pasta press I’ve got a bit of a learning curve ahead of me. I’m sure as play more with the vegetable cutter attachment I’ll come up with other fun meals. There was even enough left for one lunch. We had it again for dinner the next night and it was just as good. The provolone added that richness I wanted without a lot of extra milk, etc. Potato was the forward flavor followed by garlic. I knew I needed a little bit of something that would be a little rich and creamy but I didn’t want it to be overwhelming. My thought process going in was that I didn’t want a meal that was all about the cheese and cream sauce. I honestly didn’t know what to expect as the recipe was a full on experiment. Brush with garlic butter.įor the second layer put them the opposite direction.įollow the directions for adding the vegetables and cheese above.īake in the preheated oven for 30 minutes, then lower the heat to 350° and bake for another 30 minutes. If you are using the slices cut with a knife lay out the potato to cover the bottom. Then two more layers of potato strips as done before.For the top layer brush on all of the remaining garlic butter and sprinkle with the panko bread crumbs. Horizontal strips and brush with garlic butterįollow with the rest of the chopped vegetables Then strips of potato vertically, brush with garlic butter Top with half of the chopped broccoli and cauliflowerĬover with strips of potato horizontally and brush with garlic butterįollow with strips vertically and brush with garlic butter Lay a second layer of potato strips vertically and brush with garlic butter Lay strips of potato horizontally and brush with the garlic butter How many strips you need to cover the pan will depend on the size of your potatoes. The strips should be just slightly larger than the bottom of the pan. If using the strips of potato from the vegetable cutter measure and cut them to fit the baking pan. Add the garlic and 1/2 tsp salt.īrush an 8 x 8″ baking dish with the garlic butter Wash and peel your potatoes then slice them lengthwise about 1/4″ thickĪdd the frozen vegetables to a small baking dish and roast in the preheated oven for about 15 minutes until thawed and soft enough to cut through Let the potato run through until it stops cutting If you have the vegetable cutter attachment:Ĭut off the ends of the potato and insert onto the vegetable cutter per the instructions ALL PURCHASE LINKS ARE AFFILIATE LINKS WHICH MEANS IF YOU BUY ANYTHING THROUGH THEM I WILL RECEIVE A SMALL COMMISSION (AT NO EXTRA CHARGE TO YOU)Ģ cups chopped frozen broccoli and cauliflower, or other vegetables of choice It’s really just a lot of layering this way and that. Also, don’t be alarmed by the length of the instructions. I’ve included instructions for making this with or without the vegetable cutter attachment. I came up with a potato vegetable strata idea and I’m happy with the result. Out of the recommended vegetables for use I only had potatoes in the house so a potato recipe it will be. Today I’m going to share my first attempts with the vegetable cutter. I’m learning how to use both of them and I showed my experience with the pasta press by making an easy Ground Beef Stroganoff with Homemade Fusilli. He surprised me with two attachments for my KitchenAids the pasta press and the vegetable cutter. Place in oven and bake for about 45 to 55 minutes.I wrote the other day about the wonderful addition to my kitchen toys thanks to my husband this holiday season. Weigh down slightly with a box and place in the refrigerator for at least 4 hours (you can leave it overnight). Add another layer of bread, then vegetables, and ending with remaining cheese. Sprinkle some of the vegetables, then cheese. With remaining butter, coat a 9 X 13 pan. Add chard, chives, thyme, and parsley and cook for 2 minutes. Add shallots and garlic and cook for 2 minutes. Add peppers and asparagus and cook for 2 minutes. butter in a large saute pan over medium-high heat. Prepare the following ingredients: cut portabello mushroom into small cubes, discard base of asparagus and cut into 1" pieces, dice peppers, destem and thinly slice swiss chard, chop parsley, chives and thyme, slice french bread.Īrrange bread on sheet pan and place into oven until golden brown, 15-20 minutes.
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