Steps to Prepare Speedy Easy and Delicious Chrysanthemum Leaves Baked with Parmesan Cheese
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Many things affect the quality of taste from Easy and Delicious Chrysanthemum Leaves Baked with Parmesan Cheese, 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 Easy and Delicious Chrysanthemum Leaves Baked with Parmesan Cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Easy and Delicious Chrysanthemum Leaves Baked with Parmesan Cheese is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can cook Easy and Delicious Chrysanthemum Leaves Baked with Parmesan Cheese using 9 ingredients and 5 steps. Here is how you can achieve it.
I wanted to try out a different way of eating chrysanthemum leaves.
Another variation is to squeeze mayonnaise on top before baking. Recipe by *Anna*
Ingredients and spices that need to be Prepare to make Easy and Delicious Chrysanthemum Leaves Baked with Parmesan Cheese:
- 200 grams Chrysanthemum leaves
- 10 grams Butter
- 1 clove Garlic
- 2 tbsp Parmesan cheese
- 1 tbsp Mayonnaise
- 1 Salt
- 1 to 2 slices Sliced cheese (or mixed cheese)
- 1 Parmesan cheese
- 1 Black pepper
Steps to make Easy and Delicious Chrysanthemum Leaves Baked with Parmesan Cheese
- Chop off the thick stalk ends of the chrysanthemum leaves, then cut the rest into 5 cm lengths. Thinly slice the garlic.
- Heat butter in a pan, add garlic, and sauté on low heat until fragrant.
- Add the chrysanthemum leaves, sauté on high heat until tender, add Parmesan cheese and mayonnaise, then add salt to taste.
- Transfer to a heat resistant plate, sprinkle shredded sliced cheese, then Parmesan cheese and black pepper.
- Bake in an oven or toaster oven for 7 minutes on grill mode, then serve.
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