Écrasé de batata con parmesano, remolacha y chuletas de cordero. El film Astérix y Obélix

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, Écrasé de batata con parmesano, remolacha y chuletas de cordero. El film Astérix y Obélix. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Écrasé de batata con parmesano, remolacha y chuletas de cordero. El film Astérix y Obélix is one of the most well liked of recent trending meals on earth. It's easy, it is quick, it tastes delicious. It's enjoyed by millions daily. They're nice and they look fantastic. Écrasé de batata con parmesano, remolacha y chuletas de cordero. El film Astérix y Obélix is something which I have loved my entire life.

Many things affect the quality of taste from Écrasé de batata con parmesano, remolacha y chuletas de cordero. El film Astérix y Obélix, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Écrasé de batata con parmesano, remolacha y chuletas de cordero. El film Astérix y Obélix delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook Écrasé de batata con parmesano, remolacha y chuletas de cordero. El film Astérix y Obélix using 6 ingredients and 9 steps. Here is how you cook it.

Este plato de origen francés es muy fácil de cocinar y está riquísimo.

Ingredients and spices that need to be Make ready to make Écrasé de batata con parmesano, remolacha y chuletas de cordero. El film Astérix y Obélix:

1. 350 gramos batatas
2. Queso parmesano
3. 1 bote de remolacha
4. 2 chuletas de cordero grandes
5. Sal
6. Pimienta

Instructions to make to make Écrasé de batata con parmesano, remolacha y chuletas de cordero. El film Astérix y Obélix

1. Lavamos bien las batatas.
2. En la olla rápida echamos un poco de agua, colocamos el cestillo de cocer al vapor y colocamos las batatas dentro. Cocemos durante unos 12/15 minutos, sacamos, esperamos a que se enfríen un poco, pelamos, aplastamos, mezclamos bien y reservamos.
3. Cortamos varias lascas de parmesano y reservamos en un plato.
4. Abrimos el bote de remolacha y escurrimos unas pocas.
5. En una sartén o una plancha echamos unas gotas de aceite de oliva y asamos las chuletas a nuestro gusto. Salpimentamos.
6. En cada plato colocamos un aro de cocina y echamos dentro la mitad de la écrasé de batata y colocamos encima unas lascas de parmesano. Unas pocas de remolachas y una chuleta de cordero y listo nuestro plato para disfrutarlo.
7. Este plato es de origen francés, écrasé significa aplastado y puede hacerse con cualquier verdura o fruta que nos guste.
8. Estos ingredientes son para 2 personas y el tiempo de preparación es de 20/25 minutos.
9. Este plato es muy fácil de preparar, es sano y está riquísimo.

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