MAGIMIX Cook Expert Recipe Manual page 94

ONION SQUASH PUREE,
Parmesan-hazelnut crumble
: 10 min
P R E P T I M E C O O K I N G T I M E
: 6
S E RV E S PROGRAMMES
1 onion squash or
pumpkin (800g)
300g precooked chestnuts
3 tbsp crème fraîche
salt, 5 peppercorn blend
8g flat-leaf parsley, washed
1 Make the crumble topping.
2 Pour 500ml water into the metal bowl. Wash the squash, and remove the seeds.
Dice (without peeling) and place in the steamer basket. Run the STEAM programme
for 20 minutes, add the chestnuts and restart the programme for 10 minutes.
3 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 (without
heating) for 5 minutes/speed 13. If necessary, use a spatula* to scrape down the
wall of the bowl; restart the programme for 1 minute.
4 Chop the parsley. The crumble does not need to be cooked. If desired it could be
browned under a preheated grill for 10 minutes. Garnish the onion squash puree
with Parmesan-hazelnut crumble and parsley.
Parmesan-hazelnut crumble
1 Fit the food processing bowl with the mini bowl. Press Pulse to chop the hazelnuts;
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.
186
: 30 min
: :
ATTACHMENTS
PA R M E S A N - H A Z E L N U T C R U M B L E :
50g shelled hazelnuts
40g grated Parmesan
25g salted butter
pinch nutmeg