ʻO nā mea kanu kupa

E hoʻomo i ka umu i 220 ° C.

Peʻoki i ka paukō a me ka celery a ʻokiʻoki i loko o nā ʻāpana.

Ua ʻoki ʻia ʻo Kohlrabi i loko o nā ʻāpana liʻiliʻi.

Holoi i nā beets a, me ka hoʻomaʻemaʻe ʻole, ʻoki i nā ʻāpana 4.

E uhi i ka paila palaoa me ka foil, hoʻokomo i nā mea kanu i hoʻolapalapa, drizzle me ka aila ʻoliva, hoʻohui i kahi paʻakai a me ka pepa. E hoʻohui i nā lau thyme, nā mea kanu Provence. E uhi paʻa i ka foil a hoʻouna i ka umu preheated no 40 mau minuke.

I ka hoʻomaka ʻana o nā mea kanu, wehe i ka foil a kālua iā lākou ma lalo o ka pala a hiki i ka brown brown.

Mea kanu no nā lau ʻai baked me nā mea kanu Provencal:

Nā laupala

Marinade

• Ka wa kanu (Provencal herbs) - 2 tsp.
• Manaʻo (ʻōpala) - 3 tbsp. la l
• Oa aila Olive - 3 tbsp. la l
• Soy sauce (maʻo TM Kikkoman) - 2 tbsp. la l
• ʻO ka paʻakai e hoʻāʻo
• Kālepa ʻeleʻele - i hōʻono

Ka wā ʻai. 40 mau minuke

ʻ Reclelo ʻia "ʻO nā mea kanu i kulu ʻia me nā mea kanu Provencal":

E kuke i nā meaʻai e pono ai.

No ka hoʻomākaukau i ka marinade, hoʻohui i ka pāpaʻi cider apple, soy sauce, kaʻaila oliva, nā mea kanu Provence i kahi kīʻaha hohonu. Haka me ka whisk. ʻO ka paʻakai a me ka pepa e hoʻāʻo ai.

E holoi i nā lau ʻili, hoʻopaʻa a kāpili, hoʻokomo i loko o kahi kīʻaha me ka marinade, hui maikaʻi. E uhi i ka kīʻaha a waiho i nā lau ʻai ke lilo i 1-2 mau hola.

E laina i ka papa ʻaina a i ʻole kaila i hoʻomoʻa ʻia me ka foil, aila mai ka aila aila a waiho i nā lau i hoʻomākaukau ʻia.

E uhi i ka pau i ka paila me ka foil ma luna, kahi i ka pahu pāʻālua a kāwele a hiki i ka minū no 30 mau minuke.

Hoʻopili i ka Kuki ma ka hui VK a loaʻa i hoʻokahi ʻumi hou i kēlā me kēia lā!

E hui pū me kā mākou hui ma Odnoklassniki a loaʻa i nā kiʻi hou i kēlā me kēia lā!

E kaʻana i ka leʻaole i kāu mau hoaaloha:

Nā manaʻo a me nā manaʻo kūkā

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