Accompagnements, Apéritifs, Autres gourmandises, Brunch, Potager, Vegetarian recipes, Express Meal, Gluten free

Crushed or mashed party, do you want some, in here

Crushed or mashed party, do you want some, in here
Crushed or mashed party, do you want some, in here
Crushed or mashed party, do you want some, in here
Crushed or mashed party, do you want some, in here
Crushed or mashed party, do you want some, in here
Crushed or mashed party, do you want some, in here
Crushed or mashed party, do you want some, in here
Crushed or mashed party, do you want some, in here

ECRA-12

Festive specials!!!

Hello Dear All,

You already have your head game, poultry, seafood, meats and fish of all kinds but no accompaniments for? J & rsquo; had this morning an idea that I share with you. Des recettes simples et goûteusespour une farandole de couleurs

BN Nath

I have everything crushed hand. Do not like me. Do you buy a food mill. Me too, bientôt, I believe…

Book a piece of each starch sticks to detail and bake on a baking sheet at 250 ° with salt, poivre et huile d’olive…pendant 15 minutes.

 

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Miam

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Happy Holidays

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Crushed or mashed party, do you want some, in here

For 8 people

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Écrasée de patate douce à l’huile de noix et au gingembre

Preparation : 5 minutes

Baking : 15 minutes

 

What you need

– 1 large sweet potato 500 g approximately (they are easily found in markets or supermarkets)

– 2 tablespoons walnut oil

– 2 glasses of hot water

- cells

– 1 teaspoon of ground or grated ginger

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Preparation of the recipe

- Wash and peel sweet potatoes with a knife or a peeler

- Cut into small pieces

- Put the pieces of sweet potatoes in a pan with 2 glasses of water

- Bring to a boil on high heat for 15 minutes

- After almost one posher, the potatoes are completely softened

- In a salad bowl, crush the pieces of sweet potatoes with fork

- Saler, add walnut oil and ginger

– Dresser

 

ECRA-16

 

 

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Écrasée d’igname à l’huile d’olive au basilic

Preparation : 10 minutes

Baking : 20 minutes

 

What you need

– 1 yam piece about 500g

– 2 verres et d’eau chaude

– 2 tablespoons basil olive oil

- From Penja pepper or another

- Salt

 

Preparation of the recipe

- Place a bowl filled with water near the work plan.

- On a board, cut quickly enough yam 4 sections (from 4 to 5 centimeters thick) as this tuber quickly oxide

-You can, or ask each flat section and peel vertically, or peel each section as you would an orange, for example,

- Cut the sections in 4 (in 2 then 2)

- Rinse quickly under cold water and place in a saucepan with 1 glasses and 3/4 Hot water.

- Saler, cover and cook over high heat between 15 and 20 minutes

- In a salad bowl, crush the still warm pieces of yam with a fork

- Adjust seasoning, ajouter l’huile d’olive au basilic

– Dresser

 

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Écrasée de bananes plantain à l’huile de cameline*

Preparation : 5 minutes

Baking : 10 minutes

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What you need

– 2 ripe plantains

– 1 glass of hot water

– 1 tablespoons of camelina oil

- From Penja pepper or another

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Preparation of the recipe

– Laver soigneusement les bananes plantain et couper leurs extrémités

et les éplucher en faisant une ou deux entailles sur toute la longueur du féculent et enlever délicatement leur peau.

- Chop

- Put the pieces in a pan with 1 glass & rsquo; water

- Bring to a boil on high heat for 10 minutes

- In a salad bowl, crush the pieces of still warm plantains with fork

- Add the camelina oil and pepper, mix well

– Dresser

 

ECRA-10

 

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Écrasée de manioc au beurre et au paprika

Preparation : 10 minutes

Baking : 20 minutes

 

What you need

– 1 cassava 500 g approximately

– 2 glasses of hot water

– 1 piece of butter 20 g approximately

- From Penja pepper or another

- Salt

– 1 tablespoon paprika

ECRA-17

Preparation of the recipe

- Cut the ends of starchy and divided into regular sections or not

- Peel the cassava by sliding a knife between the notch and the flesh and raise as if it were a tree bark

- Divide into sections 2 and remove the fine rib in the center

- Wash with water and detail sections into small pieces

- Put the pieces in a pan with 2 glasses of hot water

- Bring to a boil on high heat for 20 minutes

- In a salad bowl, crush the still hot cassava chips, butter and paprika with fork

- Saler, pepper

– Dresser

 

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Écrasée de vitelotte du jardin au beurre salé et au cumin

Preparation : 10 minutes

Baking : 25 minutes

 

What you need

– 1 ten potatoes vitelotte (purple potatoes)

– 4 glasses of hot water

– 1 piece of butter 20 g approximately

- From Penja pepper or another

- Salt

– 1 tablespoon cumin

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Preparation of the recipe

- Wash the potatoes (I had to go about it several times, they were dressed in earth !!! )

- Cook them in their skins (with their skin) pendant 25 to 30 minutes. They are well and evenly as you can see, beautiful color

- Cool slightly and remove their skin

- In a salad bowl, crush the pieces of vitelotte with the butter with a fork

- Saler, pepper, add the cumin and mix well

– Dresser

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Tips / advice / variants

* dumplings (presentation)

Prélever un peu d’écrasée à la cuillère

Faire passer l’écrasée d’une cuillère à l‘autre en moulant et en donnant une forme allongée

Once formed quenelle, gently lay it on the platter

The dumplings can give an original presentation to many preparations

 

* You can replace the camelina oil in cottonseed oil or peanut, et l’huile de noix par une huile de colza parfumée à la noix

* Le macabo rouge (pour ceux qui le connaissent) peut parfaitement être utilisé à la place de la vitelotte

* https://regime.ooreka.fr/astuce/voir/301767/vertus-de-l-huile-de-cameline

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