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2 ¼ 2 es­chalots,bunches chopped­cup (60ml) sil­ver­beet,thinly ex­tra sliced vir­gin ribs olive re­moved,oil 2 gar­lic cloves, finely chopped 650g mixed mush­rooms, roughly chopped bunch flat-leaf pars­ley, leaves chopped 1 tbs finely chopped tar­ragon 250g lasagne sheets Finely grated zest of ½ le­mon to serve Mi­cro herbs to serve (op­tional)

Al­mond milk bechamel 1/3 cup (80ml) ex­tra vir­gin olive oil 1/3 cup (50) plain flour 750ml al­mond milk 1 pinch ground nut­meg

Pre­heat­salted blanch­bath Cook­cook 10-12 Sea­son,blanch HeatBoil to 1 es­chalot­min­uteswa­ter minute.for thea pre­serveoven­thenoil large1 lasag­nein minute,to ad­dto a un­til­for pot Ad­dthe fry­pan 200°C. colour. herbs1 of boil, sheetssoft. minute. mush­roomthen salte­dover Bringadd Drainand Add plunge­for medi­umAdd wa­ter,set sil­ver­beet sil­ver­beet.a 1 and saucepan­minute.and aside. gar­licinto set then cook aside.and and iceof Re­move­towel, For not the and touch­ing bechamel,place sheetsso in theya saucepan,onto don’ta clean­stick. heat tea oil over meduim-low heat. Add flour and cook 1-2 al­mond­bring min­utesto milk,a sim­ whisk­ing.form Cooka paste. Sea­son­for 2-3 Grad­u­al­ly­with min­utes­salt add an­dor un­til heat, sauce­and stir startsin nut­ thicken. Sea­son. Re­move from one Grease­layer of an lasag­neoven dish sheets, with then olive coveroil. Add with half the mush­room mix­ture. Add an­other layer of pasta, then half the bechamel. Re­peat, end­ing with bechamel. Grind over black pep­per, cover with foil and bake 30-35 min­utes. Serve with zest and mi­cro herbs. NU­TRI­TION • 22G PRO­TEIN • 7G SAT FAT • 61G CARB • 4G SU­GARS •165MG SODIUM • 830 CAL (3475KJ)

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