Julienne cream
Instructions
Cook the potatoes in milk; prepare a mixture with all the aromas, FRY in butter, add salt and when I cooked in the pot with the time milk and potatoes.
Immerse the end in the pot itself the ' magic wand ' and blend.
Add a little butter and Parmesan cheese and serve with croutons.
Ingredients and dosing for 4 persons
- 600 g of potatoes
- 30 g of butter
- 800 g of milk
- 2 spring onions
- Carrots
- Some coasts of celery
- Parsley
- Basil
- 400 g of sandwich bread
- Rosemary
- Sage
- 120 g of parmigiano