Yield: 1 servings
Measure | Ingredient |
---|---|
80 grams | Waxy potatoes; (boiled in their |
\N \N | ; skins the previous |
\N \N | ; day), peeled and |
\N \N | ; grated |
4 tablespoons | Butter |
1 \N | Carrot; chopped |
\N \N | Quarter of a medium sized cauliflower; cut into small |
\N \N | ; florets |
\N \N | Half a large floret of broccoli; cut into small |
\N \N | ; florets |
\N \N | Quarter of red; green and yellow |
\N \N | ; pepper chopped |
150 grams | Vacherin Fribourgois cheese |
1 Blanch the carrot, cauliflower, broccoli and peppers. Season the potatoes with salt. Heat the butter in a frying pan and add the potatoes.
2 Fry gently on one side, then turn over and add cooked vegetables onto potatoes, sprinkle cheese over the vegetables.
3 Cover the pan and fry for a few minutes until the cheese has melted over the vegetables.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.