Goat Beard Gratin
Main Dishes • European
Description
Goat Beard Gratin
Ingredients
- Banana Leaves 0 oz
- Goat cheese 30 oz
- Lemon 1 piece
- Ground Breadcrumbs 0 oz
- Wheat Flour 0 oz
- Cheshire Cheese 5 oz
- Butter 0 oz
- 33% Cream 5 fl oz
- Chicken Broth 0 qt
- Dry White Wine 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F and grease a gratin dish (about 26 cm in length) with butter.
Step 2
Cut the goat beard into sticks measuring 4 cm in length, 1 cm in width, and thickness, and immediately immerse them in water with lemon juice. Then drain the water, transfer the sticks to a saucepan, add wine and broth, heat over medium heat until it reaches a gentle simmer, and cook for an additional five minutes.
Step 3
Shred the cabbage, pour about two centimeters of water into a large skillet, and steam the cabbage in it for about three minutes.
Step 4
Remove the goat beard from the saucepan, and reduce the broth by half. Gradually add a mixture of flour and 35 grams of butter to it, stirring the sauce continuously until it reaches the consistency of heavy cream. Then, fold in 48% cream, remove the sauce from the heat, and season to taste with salt and pepper.
Step 5
Place the goat's beard and cabbage in a gratin dish, pour over the sauce, sprinkle with a mixture of grated cheese and coarse breadcrumbs, and bake in the oven for twenty minutes.
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