Ratatouillen al Karina

Ingredients for Ratatouillen al Karina

Instructions for Ratatouillen al Karina

To prepare the Ratatouillen al Karina recipe, please follow these instructions:

Enter first squas, tomatoes after rinsing. Slice and also the potatoes all skives in so thin as possible. Share the Aubergine in half wash and slice and Aubergine (pour a little white wine vinegar and a little salt), slice and red and green bell peppers. Cut the heads of the Green aspargs save 6 rods to the tendons.
Peel the Apple, onion, and slice the rest of the aspargsen in pieces of the 3 things fine chop/chop or blentes. Gullerødder wash, skrældes and skvies strint little lemon by and style to the page as the other in bag/Bowl etc.
Butter a baking dish and mix kethup, water and tomato puree and corpses at the bottom of faddet. Advantage so the different vegetables in layers on top of each other and one of lagende consists of the fine carve el. blended vegetable mass and basil leaves over, to finish decorating with aspargshovederne tossed in oil and the 6 stems will be cut into smaller pieces the size of heads. Becel Strint of the last layer and use 2 dl cream and white wine. Similar to the lid on fade in the form of wax paper and place in the oven 45-60 my v/180 g warm air

Tips:
Can be used as accessories isted efor potatoes rice and equal. n or as a warm appetizer is also suitable rules to vegetare.