Linguini with brussels sprouts, cream of jerusalem artichokes and carrot flakes

243 Views
 
MASTERY Level
20 min
244 Views
 
MASTERY Level
4 People
20 min
INGREDIENTS for 4 people

11.5 oz Barilla Linguini

3.3 fl oz extra virgin olive oil

2.8 oz shallot

Thyme to taste

9 oz Jerusalem artichoke

Carrot flakes to taste

salt to taste

Preparation

Clean and wash the Brussels sprouts and cut in wedges.

Blanch in water until soft.

Chop and sauté the shallot in oil and brown the sprouts.

Clean and dice the Jerusalem artichoke then blend in a mixer with some water.

Cook the pasta, drain when al dente and mix with the sprouts and the Jerusalem artichoke cream, sauté quickly and serve topped with the carrot flakes.

 

Vegetable Sauces Dry Long Vegan
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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