tag:blogger.com,1999:blog-8927949791707384381.post2478590675840005179..comments2023-05-02T02:14:12.524-07:00Comments on The J Project: Parsley Root Gratin with Gruyere Cheese...by JuliJulianahttp://www.blogger.com/profile/06427214929518432978noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8927949791707384381.post-55105816739813993892010-02-10T18:19:53.744-08:002010-02-10T18:19:53.744-08:00That gratin looks tasty, I'm gonna make that o...That gratin looks tasty, I'm gonna make that one day!Jessicahttps://www.blogger.com/profile/04807085818474448266noreply@blogger.comtag:blogger.com,1999:blog-8927949791707384381.post-74982696503290570342010-02-10T10:00:15.511-08:002010-02-10T10:00:15.511-08:00Steamed Vanilla Custards with Banana's
2 Larg...Steamed Vanilla Custards with Banana's<br /><br />2 Large eggs<br />1 cup whole milk<br />1/2 cup sugar<br />1 t vanilla extract<br />2 banana's, sliced<br />Sprinkle of ground cinnamon<br /><br />Fill a large pot with 2 inches of water. Bring to a boil over high heat.<br />Meanwhile....<br />In a medium bowl, whisk the eggs with the milk. <br />Whisk in the sugar and vanilla.<br />Divide the banana's evenly among six 8 oz ramekins.<br />Pour the custard over the banana's.<br />Sprinkle lightly with the cinnamon.<br />Cover each ramekin with foil.<br />Place the ramekins in a large steamer insert that fits into the pot with boiling water.<br />Put the steamer into the pot, reduce the heat to low, cover, and let steam for 25 minutes, or until a knife inserted in the center of the custard comes out clean.<br /><br />Enjoy!Julianahttps://www.blogger.com/profile/06427214929518432978noreply@blogger.comtag:blogger.com,1999:blog-8927949791707384381.post-27789734435477932842010-02-10T09:54:38.177-08:002010-02-10T09:54:38.177-08:00Parsley Root Gratin with Gruyere Cheese
1 Large p...Parsley Root Gratin with Gruyere Cheese<br /><br />1 Large parsley root (or celery root) - about 1 lb.<br /> Peeled and Thinly sliced<br />2 Russet potatoes, peeled and thinly sliced<br />2 Medium fennel bulbs, thinly sliced<br />1/2 All purpose flour<br />1/2 t salt<br />1/2 t pepper<br />4 cups milk<br />3 cups shredded gruyere or swiss cheese (12 oz.)<br /><br />Preheat oven to 350<br />Lightly butter a 3-quart baking dish<br /> <br />Put the parsley(celery) root, potatoes, and fennel in a large bowl and toss well.<br />In a medium bowl, combine the flour, salt and pepper. Whisk in the milk.<br />Layer 1/3 of the vegetable in the prepared dish.<br />Sprinkle 1/3 of the cheese<br />Repeat the layers once more.<br />Add the remaining third of the vegetables, but don't add the rest of the cheese yet.<br />Pour the milk mixture over all, pressing the vegetables so they are moistened by the milk.<br />Sprinkle the remaining cheese on top.<br />Bake for 1 hour, or until the vegetables are very tender.<br /><br />Enjoy!Julianahttps://www.blogger.com/profile/06427214929518432978noreply@blogger.com