Hello! I came to you today with a fantastically delicious pea gratin. My husband was moaning, mooing and purring with pleasure, and it is difficult to surprise him - believe me - after my daily new experiments in the kitchen. Simple additions to peas, easy to prepare, available by product - that's how I can describe this gratin... Come, try to cook and delight your loved ones!
Prep Time | 10 minutes |
Cook Time | 120 minutes |
Servings |
Ingredients
- 200 gram Pea
- 250 gram Mushrooms
- 1 piece Onion
- 1 tablespoon Butter
- 1 bunch Parsley
- 150 gram Ham
- 150 gram Sour Cream (33%)
- 100 gram Hard cheese
- Salt
- Black pepper
Ingredients
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Instructions
- Onions cut into small cubes and mushrooms - plates. (I took brown champignons -they are more fragrant, but you can use other mushrooms) Heat the butter (vegetable) in a frying pan and fry the onion slightly first, and then add the mushrooms and fry all together until the liquid evaporates. Remove from heat.
- Ready chickpeas drain in a colander and rinse it with cold water. Measure 4 tablespoons of cooked peas in a separate bowl and puree them together with cream-fresh or very thick sour cream. Peas here is a thickener for gratina. If the sour cream is not very thick, just reduce its amount to 80-100 ml.
- Lightly grease the ceramic mold with oil, put the whole mixture into it and sprinkle with a small amount of grated cheese. Close the form with a lid or foil and place in a preheated oven for 15 minutes. After that, remove the lid (foil), reduce the heat to 180*C, sprinkle with grated cheese again and bake until the cheese is rosy.
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