Crema de tupinambo y chirivía
Para 4 personas
- *450 g Jerusalem artichokes
- *450 g parsnips
- *4 precooked chestnuts
- *2 shallots
- *1 tablespoon of olive oil
- *40 ml single cream
- *0.7 L water
- *Salt, pepper
- *2 sheets of brik pastry
- *20 g melted butter
*Peel the shallots and cut them in half. Place them in the mixer bowl with the Ultrablade knife attachment. Lock the lid with the cap and set on speed 12 for 10 seconds.
*Add the oil. Lock the lid with the cap and set on the P1 Stew mode at 130°C for 5 minutes.
*Wash the Jerusalem artichokes. Peel the parsnips and cut them into pieces. Add them to the mixer bowl with the water. Lock the lid with the cap and set on the P1 Soup mode at 100°C for 40 minutes.
*Pour in the cream and season with salt and pepper. Lock the lid with the cap and set on Manual mode at speed 10 for 30 seconds.
*Preheat the oven to 220°C.
*Cut the sheets of brik pastry into rectangles and brush them with butter. Make small origami boats.
*Cover a baking tray with baking paper. Place the boats on it and cook for 3 minutes until they are golden.
*Crumble the chestnuts on top of the soup and serve with a small brik pastry boat.
*You can easily find a tutorial on how to make origami boats out of pastry.
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