|Preparation : 10 min||Resting : -|
|Cooking : 30 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|1||onion squash or pumpkin (800g)
|3||tbsp crème fraîche
|salt, 5 peppercorn blend
|300||g precooked chestnuts
|8||g flat-leaf parsley
|50||g shelled hazelnuts|
|40||g grated Parmesan|
|25||g salted butter|
|1||Pour 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.
|2||Discard 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.
|3||Garnish 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.
|1||Fit 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.
|2||Be careful not to overwork the mixture, or you will obtain a fine powder rather than a crumble.|