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Onion squash puree

Parmesan-hazelnut crumble

Onion squash puree Cook Expert

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
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for Serves 6 :
1 onion squash or pumpkin (800g)
3 tbsp crème fraîche
salt, 5 peppercorn blend
300 g precooked chestnuts
8 g flat-leaf parsley, washed
PARMESAN-HAZELNUT CRUMBLE:
50 g shelled hazelnuts
40 g grated Parmesan
25 g salted butter
pinch nutmeg
1Pour 500ml water into the metal bowl. Wash the squash, and remove the seeds. Dice (without peeling) and place in the steamer basket. Run the STEAM programme for 20 minutes, add the chestnuts and restart the programme for 10 minutes.
2Discard the cooking liquid and place the squash, chestnuts, and crème fraîche in the metal bowl; season with salt and pepper. Run the EXPERT programme (without heating) for 5 minutes/speed 13. If necessary, use a spatula to scrape down the wall of the bowl; restart the programme for 1 minute.
3Chop the parsley. The crumble does not need to be cooked. If desired it could be browned under a preheated grill for 10 minutes. Garnish the onion squash puree with Parmesan-hazelnut crumble and parsley.
PARMESAN-HAZELNUT CRUMBLE:
1Fit the food processing bowl with the mini bowl. Press Pulse to chop the hazelnuts; add the Parmesan, butter and nutmeg and Pulse again.
2Be careful not to overwork the mixture, or you will obtain a fine powder rather than a crumble.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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