 |
|
| JANUARY 7 |
| :: France travel » France Recipes » Clamart Purée |
|
|
 Clamart PuréeIngredients:
1. Cover the peas with cold water and bring to the boil. Drain and return the peas to the pan with the butter, chicken stock, onion and salt and pepper to taste. Cover the pan and simmer until the peas are tender and have absorbed most of the liquid. 2. Purée the peas and any remaining liquid in food processor or pass through a sieve. 3. Meanwhile, peel and thinly slice the potatoes and boil them in salted water until tender. Drain, then purée in food processor or pass them through a sieve. Transfer to a large bowl. 4. Gradually add the pea purée to the potato purée in the bowl a little at a time, beating vigorously. Stop adding the pea purée once the mixture starts not to hold its shape. 5. Season with more salt and freshly ground black pepper if necessary and keep hot until ready to serve. Alternatively, if you wish to prepare the dish in advance, cover the bowl of purée with muslin or a tea towel until 15 minutes before serving. Heat it in the top of a double boiler or vegetable steamer and serve. Back to: » France Recipes |
|
|
| Contact us | Advertising | How to link to us | Our Partners | Site map |
© 2009 - France travel guide
http://www.justfrance.org
World travel guides
Greece | England | Spain | Italy | Germany | France | Portugal | Russia | Japan | China | India | Thailand
California | Florida | Canada | Australia | Peru | Mexico | Argentina | Cuba | Brazil | Kenya | Egypt | Turkey