JERUSALEM ARTICHOKE PUDDINGS

In the previous post I described as “eclectic” cereals but what about the vegetables …. they turn into a thousand plates assuming different forms and textures that stimulate our palate continuously…..we start with the Jerusalem artichoke.
A recipe three preparations, I know, you will think you prepare a simple salad of orange carrot and fennel is the same thing, but from my point of view it is worth spending a few more minutes, the small diced gives every mouthful whet alternation of textures and orange salad prepared separately it gives juiciness and freshness without affecting of the game of consistencies, try and let me know.

Ingredients for 12 small puddings or 8 medium

  • 450 g Jerusalem artichokes
  • 1750 ml water
  • 7 g agar agar
  • Salt to taste

To decorate and accompany puddings

  • 3 fennel
  • 6 small carrots
  • 2 oranges
  • fresh parsley to taste
  • sesame seeds to taste

How to prepare the puddings 
Wash the Jerusalem artichokes brushing.
Peel the Jerusalem artichokes (do not throw the peel that is rich in healthy fiber and can be used in soups or other preparations where color does not affect aesthetically), cut into pieces and boil in salted water for 30 minutes.
Drain the jerusalem artichoke whisk with their water, which will be reduced cooking.
With a small part of Jerusalem artichoke mixed agar agar shake to dissolve without forming lumps, then add it to the rest mix well.
Put on the heat and simmer gently for 3 minutes.
Pour the mixture into molds that you have chosen for the puddings, allow to cool to room temperature and then put in the refrigerator for at least 3 hours.

How to decorate and accompany the puddings

To decorate the puddings I have prepared a small diced fennel and carrots seasoned with salt and black sesame (the contrast of textures is very intriguing so the dose that I recommended it provides a higher dose to serve also separately), and a salad oranges cut in vivo I seasoned with chopped parsley, extra virgin olive oil and salt.
Wash the vegetables and parsley.
Dry the parsley and chop.
Cut the vegetables slices, then into sticks and finally into a small cubes, add salt and black sesame or other types of seeds and fruit chopped nuts.


Peel in vivo oranges, cut the lower base and the upper part of the orange to be able to comfortably rest on a cutting board.

Then with the knife do the semicircular from above downward movements following the shape of the orange and remove all the bark turning slowly orange.

 

To derive the orange slices (supreme) yourself over a bowl to collect the orange juice, which surely will leak, stuck a knife between the flesh and the membrane separating each slice and carve gently to free the slice of orange (do not throw the bark can be used to flavor or to make candied fruit. Even the membranous part of the orange that remains after cutting all pureed slices can be inserted into a dough for bakery products such as cakes or cookies).

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