http___martinov-cesnjak.hr_peceni-krumpir-s-cesnjakom-zacinima-dash-dijeta__1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 15.2 15.3 15.4 15.5 16.1 16.2 16.3 16.4 16.5 16.6 16.7 17.1 17.2 17.3 17.4 18.1 19.1
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish 1 lb sourdough bread torn into 1″ pieces 2 1/2 cups chopped yellow onions 1 1/2 cups diced celery 1/2 cup chopped flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 1/2 cups chicken broth, divided 2 large eggs Preparation: Preheat oven to 250°F. Coat a 13×9″ baking dish with butter and set aside. Spread bread pieces out in a single layer on a baking sheet. Bake, tossing occasionally, until bread is completely dried out – about 1 hour. Let bread pieces cool and then transfer to a large bowl. While bread pieces are in oven, melt 3/4 cup butter in a large skillet over medium-high heat. Once butter has melted, add onions and celery. Stir frequently until vegetables are just starting to brown, about 10 minutes. Add sautéed vegetables to bowl with bread pieces and stir in herbs, salt and pepper. Mix well. Drizzle in 1 1/4 cups broth and mix well. Allow mixture to cool. Preheat oven to 350°F. Whisk together 1 1/4 cups broth and eggs in a small bowl. Add egg and broth mix to bread mixture in large bowl; fold gently until thoroughly combined. Transfer contents of bowl to buttered baking dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. Enjoy with Elouan Rosé! Makes 8-10 servings.
1.1 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1
Priprema: Zagrijte pećnicu na 200°C. U veliku zdjelu pomiješajte cijele krumpire, češnjak, maslinovo ulje, ružmarin, sol i papar. Rukama miješajte dok krumpir nije ravnomjerno obložen začinima. Rasporedite krumpir u lim za pečenje. Pokrijte poklopcem ili aluminijskom folijom i pecite 25 minuta. Skinite poklopac ili foliju. Okrenite krumpire i pecite otkrivene sve dok ne postanu mekani i lagano zapečeni, oko 25 minuta. Premjestite u zdjelu za posluživanje i pomiješajte s maslacem. Pospite peršinom i poslužite. Sastojci: 450g malih krumpira 10 režanja češnjaka 1 žlica maslinovog ulja 1 žličica nasjeckanog svježeg ružmarina 1/4 žličice soli 1/4 žličice mljevenog crnog papra 1 žličica maslaca 2 žlice nasjeckanog svježeg peršina Ovaj recept smo za vas prenijeli sa: www.centar-zdravlja.net