꼬리표: gratinanchovy

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Thomasina Miers’ recipe for root gratin with anchovy cream and breadcrumbs

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Although most of us love a spud, how many of us swear allegiance to the tarnished, orange flesh of a swede, the creamy, nutty delights of a parsnip or the bright, white celeriac with its mass of Medusa-like roots? 하지만...