Today we offer you this recipe, quite easy to make, typically Basque, always prepared by @cook_that_food.
This small dish is a concentrate of excellent seasonal products, with a Basque touch à la Etxe Peio: Parsnip, mushroom, and butternut velouté. Pork confit @etxepeio pan-fried and whipped cream with Espelette pepper coulis.
Ingredients:
For 2 to 3 people
- 2 parsnips, diced
- 100g butternut squash, diced
- 1 onion, quartered
- 1 clove garlic
- 1 teaspoon salt
- 4 medium button mushrooms, quartered
- 2 tablespoons truffle oil
- 50 ml liquid cream 35% fat
- 1 teaspoon Etxe Peio Espelette pepper coulis
- 1 pinch Etxe Peio powdered Espelette pepper
- a few crushed toasted hazelnuts
- a few truffle slices
- Etxe Peio shredded pork confit
Recipe preparation:
- In a saucepan, cook the parsnips, butternut squash, onion, garlic, mushrooms with the teaspoon of salt, then cover with water to height. Remove excess cooking water if there is a lot, then blend very finely, adding the truffle oil and, if necessary, a little cooking water to achieve the desired consistency.
- In a frying pan, sauté well-shredded pork confit, browning it slightly.
- Whip the 35% liquid cream until firm with a whisk, once whipped, incorporate the pepper coulis.
- To serve, place the velouté at the bottom of a plate, then the pork confit, trying to create some volume. Add a spoon of pepper whipped cream, truffle slices, hazelnuts, and sprinkle with Espelette pepper.
- Add a pinch of fleur de sel and serve.
It's ready, enjoy your meal!
Feel free to share your feedback by contacting us on our Instagram @etxepeio. You can also follow our news and discover new recipes.
We wish you a very good meal and an excellent moment of conviviality with your loved ones and, as always, our delicious Basque products!
