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Pepparrotsgratinerad falukorv med tomater & potatispuré

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Ingredienser

Falukorv

550 g g falukorvar falukorv
200 g g färskost färskost
15 st st körsbärstomater körsbärtstomat
4 msk msk pepparrot pepparrot
(färskriven)
2 msk msk persilja persilja
(finhackad)

Potatispuré

600 g g potatisar potatis
2 dl dl mjölk mjölk
100 g g smör smör
1 st st lagerblad lagerblad
100 g g prästost prästost
1 st st gula lökar gul lök
salt salt
svartpeppar svartpeppar

Broccolicrudité

1 huvud huvud broccoli broccoli
1 st st citroner citron
1 msk msk olivolja olivolja

Pepparrotsgratinerad falukorv med tomater & potatispuré

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1:15 h
(5)

Gör så här:

1. Sätt ugnen på 165 °C. Skär falukorven i ca 1 cm tjocka skivor, utan att skära helt igenom, korven ska hålla ihop. Lägg korven i en ugnsform. Blanda färskost, pepparrot och persilja. Halvera tomaterna och lägg mellan falukorvsskivorna. Bred på färskoströran. Gratinera i ca 25 min eller tills färgen blivit gyllenbrun.

2. Skala och koka potatisen i saltat vatten. Koka under tiden upp mjölk, smör, lök och lagerblad. Sila sedan bort lök och lagerblad. När potatisen är klar, häll av vattnet och pressa. Tillsätt mjölkblandningen lite i taget tills konsistensen är lagom. Blanda ned den rivna osten och smaka av med salt och peppar. Skiva broccolin tunt i matberedare eller med kniv.

3. Rör ihop saften från 1 citron, olivolja, salt och peppar. Låt broccolin marinera i ca 15 minuter.

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