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Čeština: Autor fotografie Jiří Zelenka. Pečené nové brambory. Na Vysočině mělo tradici pečení brambor v horkém popelu. Dnes se technologie posunula do nových pečících prostředků - pečenka, remoska, el.trouba, plynová trouba, uhelný sporák a gril. Brambory nové mají tenkou slupku tak se mohou péci ve slupce. Na sucho na plechu nebo v alobale. Nebo oškrábané na másle. Podávání pokrmu. Porce brambor s plátky másla (osolené) a kyselé nebo sladké mléko. Brambory se berou jednotlivě a krájí na plátky na které se přikládá maslo. Jako nápoj k tomuto pokrmu se podává mléko. Kraj Vysočina. Czech Republic.
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Author Pohled 111

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current06:27, 5 July 2019Thumbnail for version as of 06:27, 5 July 20194,608 × 3,456 (3.58 MB)Pohled 111 (talk | contribs)User created page with UploadWizard

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