°Purée de courge aux marrons°

Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, °Purée de courge aux marrons°. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

°Purée de courge aux marrons° is one of the most well liked of current trending foods on earth. It's easy, it's fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look wonderful. °Purée de courge aux marrons° is something that I have loved my whole life.

Many things affect the quality of taste from °Purée de courge aux marrons°, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare °Purée de courge aux marrons° delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make °Purée de courge aux marrons° is 6 pers.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook °Purée de courge aux marrons° estimated approx 25 mn.

To begin with this particular recipe, we have to prepare a few components. You can have °Purée de courge aux marrons° using 9 ingredients and 4 steps. Here is how you cook it.

Une délicieuse purée de courge qui annonce bien l'automne et qui accompagnera parfaitement nos volailles pour les fêtes qui approchent.

Ingredients and spices that need to be Prepare to make °Purée de courge aux marrons°:

1. 1,5 kg potimarron et butternut
2. 100 g marrons sous vide ou en bocal
3. 150 g crème épaisse
4. 50 g beurre demi-sel
5. 1 gousse d'ail
6. Romarin
7. 1 càs se sirop d'érable
8. Huile d'olive
9. Sel et poivre

Instructions to make to make °Purée de courge aux marrons°

1. Epluchez et coupez les courges en cubes, et cuire à la vapeur avec la gousse d'ail entière épluchée pendant 20 mn.
2. Ecrassez grossièrement les marrons, les faire revenir à la poêle avec un filet d'huile d'olive le romarin et le sirop d'érable
3. Ecrasez les courges cuites à la fourchette, sans la gousse d'ail, ajoutez la crème, sel et poivre, le beurre et mélangez.
4. Ajoutez les marrons à la purée, servez bien chaud dans des ramequins individuels, arrosez d'un filet d'huile d'olive

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