Lesi isaladi sesitayela esisebusweni sisekelwe esaladini lesikhumba esancibilikile esivame ukutholakala eFrance. Kuthengiswa kuma- traiteurs ezweni lonke, elenziwe ngama-izaqathi anogwetshiwe futhi cishe njalo athengiswa ngama-omisiwe.
Ukwengeza i-kohlrabi egayiwe ekuxubeni unikeza le recipe i-peppery, emaphethelweni aphikisayo. Ngaphezu kwalokho, izithelo zomisiwe zishiywa ngaphandle ukuvumela izaqathe zenze ukuphakama okunzima ebusweni be-sweetness.
Zizwa ukhululekile ukuhlukanisa noma ukuphinda kabili lesi saladi njengoba isixuku sakho sidinga.
Okuzokwenza
- Ama-2
- kohlrabi
- Izaqathe ezine
- 3 wezipuni amafutha yemifino
- 2 wezipuni cider uviniga
- Isipuni esingu-1 lonke okusanhlamvu noma
- Isinaphi se-dijon-style
- 1/2 ithisipuni kahle usawoti usawoti
- Umswakama omnyama omnyama omusha wokunambitha
Indlela Yokwenza
- Hlanganisa bese uqothula i- kohlrabi kanye ne-karoti. Ungasebenzisa i-peeler yemifino kwi-izaqathe, kodwa ukuze uhlume kahle i-kohlrabi, uzothola inhlanhla kangcono ngommese wokumisa: Gweba iziqongqo kanye namabhodlela we-kohlrabi bese ubeka izintambo ezicwengekileyo endaweni yokusika; sebenzisa ummese ohlabayo wokumisa ukusika kusuka phezulu kuya phezulu, ukususa ikhasi elimnyama, elinzima (ngale ndlela uzokwazi ukubona ukuthi ithenda elimhlophe eliphakathi ngaphakathi liphela kuphi ikhasi elihlaza noma elibomvu liqala, ukusebenza eduze imifino kuze kube yilapho zonke ikhasi likhishwa). Qinisekisa ukuthi unqume yonke ikhasi eliqinile elikude le-kohlrabi-kungcono ukulahlekelwa kancane kwethenda ngaphakathi okulumayo ku-peel ezinzima kamuva. Beka imifino ehlutshiwe eceleni.
- Esigodini sesaladi noma esitsheni esikhulu sokuxuba, hlanganisa ndawonye amafutha, uviniga, lwesinaphi, nosawoti kuze kuhlanganise kahle. Engeza i-pepper, uma uthanda.
- Ukusebenzisa izimbobo ezinkulu ebhokisini lokuma ibhokisi noma i-mandoline eyakhelwe i-julienne enhle, grate grate kohlrabis kanye izaqathe esaladini. Zichitha konke ndawonye kuze kufike kohlrabi nesanqante ehambisana ngokugqoka. Yidla bese ufaka usawoti noma pepper ngaphezulu, uma ungathanda.
Khonza masinyane noma wazi ukuthi le isaladi iphakame kahle ukuze yenziwe amahora ambalwa ngaphambi kwesikhathi futhi igcinwe futhi ifakwe.
Uma ungathanda ukwenza isaladi kusengaphambili, ungayithinti imifino ngqo ekugqokeni, kodwa ube yisisindo esihle semifino. Vumela ukuba badle imizuzwana embalwa, bacindezela kancane kancane, bese bengezela ekugqoka futhi baphonsa-lokhu kuzokusiza ukugcina ukugqoka kungangeni emanzini njengoba kuhleli. Uma kufika isikhathi sokukhonza noma yiziphi izinsalela ezihlala ziphelile ngobusuku bonke, sebenzisa i-spoon slotted ukuphakamisa isaladi ngaphandle kwesitsha ukuze ushiye amanye amanzi.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 92 |
| Inani lamafutha | 6 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 4 g |
| I-cholesterol | 0 mg |
| I-sodium | 240 mg |
| Ama-carbohydrate | 10 g |
| I-Fiber Dietary | 4 g |
| Amaphrotheni | 1 g |