Traditional styles are filled with meat, yet our vegan riff is rich and evenly passionate. In Alsatian language, Baeckeoffe signifies "baker's stove." Conventionally, the people would cook this meal on Sunday night and keep it with the baker to prepare in his slowly cooling down stove on Monday while they headed to the river to freshen up the family member’s clothes.
Ingredients:
• 1 tablespoon butter
• 1 pound sliced mushroom caps
• 1 teaspoon minced garlic
• Cooking spray
• 4 cups vertically sliced onion (about 2 medium onions)
• 1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices
• 2 cups packed baby spinach leaves
• 1 cup white wine
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 large thyme sprig
• 3/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons 1/3-less-fat cream cheese
• 1/2 teaspoon salt, divided
• 1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices
• 1 1/2 teaspoons chopped fresh tarragon
• 1/4 cup heavy whipping cream
• 1/2 cup (2 ounces) shredded Gruyère cheese
Directions:
1. Preheat oven to 350°.
2. Thaw butter in a huge nonstick frying pan over medium-high warmth.
3. Bring in mushrooms to pan, and pan-fry 2 mins or till gently browned.
4. Mix in garlic; cook 30 secs.
5. Bring in a bottle of wine; cook 2 mins.
6. Include parsley, thyme, and 1/4 tsp pepper.
7. Cover, minimize heat, and simmer 10 mins.
8. Cook and discover 6 mins or up until fluid almost vaporizes.
9. Get rid of from heat; dispose of thyme.
10. Include cream cheese, mixing till cheese thaws.
11. Eliminate mushroom mix from frying pan.
12. Clean frying pan with paper towels.
13. Heat up frying pan over medium-high heat.
14. Layer frying pan with cooking spray.
15. Include onion; saute for 5 mins, mixing regularly.
16. Lower heat to medium; proceed food preparation for 15 mins or till deep gold brown, mixing regularly. Reserve.
17. Cover a 6-cup baking meal with cooking spray.
18. Set up potato pieces in meal, and top with spinach.
19. Spread 1/4 tsp salt and 1/4 tsp black pepper uniformly over spinach.
20. Scoop the mushroom mix over black pepper, and organize turnip pieces over mushroom blend.
21. Top with caramelized onions; spread with remaining 1/4 tsp salt, remaining 1/4 tsp black pepper, and tarragon.
22. Put light whipping cream over tarragon, and spread uniformly with Gruyere cheese.
23. Cover and bake at 350° for 40 mins.
24. Reveal and bake an extra 20 mins or up until veggies are tender and cheese starts to light brown.
Ingredients:
• 1 tablespoon butter
• 1 pound sliced mushroom caps
• 1 teaspoon minced garlic
• Cooking spray
• 4 cups vertically sliced onion (about 2 medium onions)
• 1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices
• 2 cups packed baby spinach leaves
• 1 cup white wine
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 large thyme sprig
• 3/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons 1/3-less-fat cream cheese
• 1/2 teaspoon salt, divided
• 1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices
• 1 1/2 teaspoons chopped fresh tarragon
• 1/4 cup heavy whipping cream
• 1/2 cup (2 ounces) shredded Gruyère cheese
Directions:
1. Preheat oven to 350°.
2. Thaw butter in a huge nonstick frying pan over medium-high warmth.
3. Bring in mushrooms to pan, and pan-fry 2 mins or till gently browned.
4. Mix in garlic; cook 30 secs.
5. Bring in a bottle of wine; cook 2 mins.
6. Include parsley, thyme, and 1/4 tsp pepper.
7. Cover, minimize heat, and simmer 10 mins.
8. Cook and discover 6 mins or up until fluid almost vaporizes.
9. Get rid of from heat; dispose of thyme.
10. Include cream cheese, mixing till cheese thaws.
11. Eliminate mushroom mix from frying pan.
12. Clean frying pan with paper towels.
13. Heat up frying pan over medium-high heat.
14. Layer frying pan with cooking spray.
15. Include onion; saute for 5 mins, mixing regularly.
16. Lower heat to medium; proceed food preparation for 15 mins or till deep gold brown, mixing regularly. Reserve.
17. Cover a 6-cup baking meal with cooking spray.
18. Set up potato pieces in meal, and top with spinach.
19. Spread 1/4 tsp salt and 1/4 tsp black pepper uniformly over spinach.
20. Scoop the mushroom mix over black pepper, and organize turnip pieces over mushroom blend.
21. Top with caramelized onions; spread with remaining 1/4 tsp salt, remaining 1/4 tsp black pepper, and tarragon.
22. Put light whipping cream over tarragon, and spread uniformly with Gruyere cheese.
23. Cover and bake at 350° for 40 mins.
24. Reveal and bake an extra 20 mins or up until veggies are tender and cheese starts to light brown.
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