miércoles, 17 de septiembre de 2014

Apio en cacerola


  • 3 ramas de apio.
  • 1/4 de litro de leche.
  • Tocino
  • Hueso de jamón.
  • 1 Zanahoria.
  • 1 Nabo.
  • 1 Cebolla.
  • Agua.
  • Sal.

Se limpia el apio y se cortan las ramas en tres partes, para ponerlas a blanquear echándolas algunos minutos en agua salada hirviendo. Se ponen, en otra cacerola, el tocino, hueso de jamón, con agua, sal y pimienta, la zanahoria el nabo y la cebolla. se añade el apio escaldado y se pone al fuego moderado durante un cuarto de hora.

1 comentario:

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