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Onion squash puree
Parmesan-hazelnut crumble
| Preparation : 10 min | Resting : - |
| Cooking : 30 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 6
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| 1 | onion squash or pumpkin (800g) |
| 3 | tbsp crème fraîche |
| salt, 5 peppercorn blend |
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| 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 | |
| 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. |
| PARMESAN-HAZELNUT CRUMBLE: | |
| 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. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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