Crema de tupinambo y chirivía
Moulinex
Receta de Moulinex

Crema de tupinambo y chirivía

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  • Tiempo total 1 horas 4 min.
  • Tiempo de preparación
    15 min.
  • Tiempo de cocción
    49 min.
  • Tiempo de reposo
    0 min.

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
    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