The Vosges people love to combine the cheese with potatoes and bacon.
It resembles the Tartiflette.
I went a little further and combined it with a whole veriaty of veggies.
The history of this cheese goes back to the 7th century. In the Vallee Munster was a settlement of Benedictine monks. The farmers who settled around the monastery had a lot of cows and the milk was made into cheese by the monks.
Recipe for 4:
4 small potatoes
1 medium sweet potato
1 red onion
White of 1 small leek
1 carrot
1 slice of celeriac
3 large gloves of garlic
1 bay leaf
1 tbsp olive oil
150 g Speck or hard salted bacon
300 g Munster cheese
Nutmeg
Baharat seasoning
Oregano
Salt and pepper
Smoked paprika
350 g creme fraiche
150 ml milk
200 ml white wine
1 tbsp butter
Peel all veggies and use a mandoline. On very low setting, 2, slice carrot, celeriac, onion and leek. Get the setting of the mandoline down to 1 and slice the sweet potato and regular potatoes. Chop the garlic and cube the speck.
In a wide pan heat up the oil and put the speck in.
Preheat the oven zo 180 C fan.
After a couple of minutes toss all cut up veggies into the pan. Season wirh nutmeg, caraway seeds, baharat and oregano and put the bay leaf in.
Now starts a long time if stirring until everything is separated and cooked down. After 10 min, add 100 ml of wine and let that reduce completely.
Butter a high baking dish and fill 4/5 of the veggie mix in.
Cut the Munster into 1 cm thick slices and lay it on top.
Layer the rest of the veggies on top.
In a bowl mix milk with creme fraiche sbd wine and season eith salt and pepper, nutmeg and smoked paprika. Piur over the mix and cover completely.
Stick in the oven and bake for 50 min.
When it cones out, let it sit fir 10 min, then serve.
No comments:
Post a Comment