Creams always feel very good and more when it is cold, because they temperate our body while filling us easily. This Parmentier cream recipe is no exception, it is a cream whose main ingredient is the potato and is very simple to prepare. His brother, the potato parmentier, is also an excellent companion for any lunch. Like its countryman, it can be consumed as incoming or during dinners, as well as it can also be enjoyed cold during the summer. Add this preparation to your menu of exquisite incomes, accompany us in recipes and discover how to make parmentier cream.
| 🚻 2 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make parmentier cream: |
| 1 large potato 2 leeks 1 glass of chicken broth 1 pinch of salt and pepper 1 glass of evaporated milk 3 tablespoons of sunflower oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, |
Ingredients to make parmentier cream:
1. Heat sunflower oil in a Honda pot and introduce the potato cut into very thick slices. See removing over low heat to release the starch and not brown but rather softens.
2. past 5 minutes, add the leek cut to pieces, but only the white part. Reserve the green part to take advantage of it at the end of the recipe. Remove and saute until the leek takes color.
3. Pour the chicken broth into the pot, cover it and let steamed for approximately 15 minutes. You will see that the potato is undone and soft.
Trick: If you don have chicken broth, you can also use water and add salt.
4. While the potato is cooked and the leek, cuts strips of the green branches of the leek you had separated. Add oil to a pan and saute the leek strips without letting you burn. Det them when they are already made and leave them on paper paper so that they absorb excess oil.
5. When you already have the cooking of the potato and the leek almost ready, see adding some salt and pepper, remove and leave 2 more minutes.
6. Add evaporated milk and depart from fire. Take a crusher or processor of food and crush until you have a superfine and unctuous cream.
7. Now, the surprise factor: take the leek strips that you had remote and add them to your parmentier cream. It will decorate the dish and, in turn, give each tablespoon a delicious point.
