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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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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
PARMESAN-HAZELNUT CRUMBLE:
50 g shelled hazelnuts
40 g grated Parmesan
25 g salted butter
pinch nutmeg
1Pour 500ml water into the metal bowl. Dice (without peeling) and place the squash
in the steamer basket. Run the STEAM programme 30 minutes. After 20 minutes,
add the chestnuts.
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
5 minutes/speed 13 (without heating).
If necessary, use a spatula* to scrape down
the wall of the bowl; restart the programme for 1 minute. Set the puree aside.
3Garnish the onion squash puree with Parmesan-hazelnut crumble and parsley. The
crumble does not need to be cooked. If desired it could be browned under a
preheated grill for 10 minutes.
PARMESAN-HAZELNUT CRUMBLE:
1Fit the food processing bowl with the mini bowl. Chop the hazelnuts using the
FOOD PROCESSOR programme. Press Pulse. 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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