Читать книгу Winter Cuisine - Bernhard Long - Страница 83

Ingredients for 4 meals

400 grams of Jerusalem artichokes

2 small cloves of garlic

3 large spoon olive oil

Salt and pepper from the mill

Knife tip sugar

2 shallots

700 ml vegetable stock

150 milliliters soy cream

½ Hokkaido pumpkin (so. 400 grams)

2 large spoon walnut kernels (30 grams)

3 stalks sage

A bit of the truffle oil

The preparation process

Jerusalem artichokes very thoroughly in clean water and scrub with a brush. With the cup into large pieces crush. Garlic shells.

Both in a casserole dish. 1 large spoon olive oil, salt, pepper from the mill, from the mill and 1 knife tip sugar spiking. Cover with aluminum foil and in a heated and preheated oven tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) 45 minutes finished baking.

In the meantime shallots peel and chop into fine stripes.

1 large spoon oil in a saucepan. Shallots is at medium heat while stirring 4 5 minutes until glazed sweating.

The fermented contents from the mold in the pot. Soy broth and cream. Then boil and with small to medium heat. Leave to simmer for 15 minutes

Pumpkin shells and free of the nuclei. 130 160 grams of flesh weighing and into very fine dice crush. Walnuts coarsely. Sage in clean water, shake dry and the leaf pluck.

The rest of the olive oil in a frying pan and heat. Sage leaves is short crispy roast and cake paper drain.

Pumpkin in the frying pan under swivel in approximately 5 6 minutes until golden brown. Walnuts and short heating. Season with salt and pepper.

Soup with the hand blender or in the blender very finely puree. With salt and freshly ground pepper and spice mix again so you foamy.

Soup in bowls or deep plates. Pumpkin, nuts and sage to distribute, sprinkle with a little truffle oil and immediately prepare.