Crema de tupinambo y chirivía
- Tiempo total 1 horas 4 min.
- 15 min.
Tiempo de preparación - 49 min.
Tiempo de cocción - 0 min.
Tiempo de reposo
Dispositivos compatibles (19)
Ingredientes
4 personas
450 g *Jerusalem artichokes
450 g *Parsnips
4 *Precooked chestnuts
2 *Shallots
1 cda *Olive oil
4 cl *Single cream
70 cl *Water
*Salt, pepper
*pimienta
2 hoja *Sheet of brik pastry
20 g *Melted butter
Accesorios
Cuchilla picadora
Preparación
Paso 1 /8
*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 press ‘’Start’’.
2 *Shallots
Cuchilla picadora
Paso 2 /8
*Add the oil. Lock the lid with the cap and press ‘’Start’’.
1cda *Olive oil
Paso 3 /8
*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 press ‘’Start’’.
450g *Jerusalem artichokes 450g *Parsnips 70cl *Water
Paso 4 /8
*Pour in the cream and season with salt and pepper. Lock the lid with the cap and press ‘’Start’’.
4cl *Single cream *Salt, pepper
Paso 5 /8
*Preheat the oven to 220°C.
Paso 6 /8
*Cut the sheets of brik pastry into rectangles and brush them with butter. Make small origami boats.
2hoja *Sheet of brik pastry 20g *Melted butter
Paso 7 /8
*Cover a baking tray with baking paper. Place the boats on it and cook for 3 minutes until they are golden.
Paso 8 /8
*Crumble the chestnuts on top of the soup and serve with a small brik pastry boat.
4 *Precooked chestnuts
Companions,Ustensils and accessoiries