Name: Chicken Pot Parmentier
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 6 yemek kaşığı all-purpose flour; 6 yemek kaşığı butter; 6 yemek kaşığı butter; 3 g carrots, peeled and diced; 4 bardak chicken stock; 4 bardak cooked chicken (diced or shredded); 2 diced celery stalks; 2 yemek kaşığı Dry white wine; 2 yemek kaşığı finely chopped flat-leaf parsley; 2 yemek kaşığı finely chopped fresh tarragon or chopped chervil leaves; 2 tutam freshly ground black pepper; 1 diş garlic, peeled and minced; 80 ml heavy cream; 3 g large egg yolk; 16 pearl onions, peeled; 1 bardak peas or fava beans; 2 pound peeled and cubed russet potatoes; 1 tutam pinch freshly grated nutmeg; 1 çay kaşığı salt; 1 çay kaşığı sea salt or kosher salt

Malzemeler

Malzemeler
6 yemek kaşığı all-purpose flour
6 yemek kaşığı butter
6 yemek kaşığı butter
3 g carrots, peeled and diced
4 bardak chicken stock
4 bardak cooked chicken (diced or shredded)
2 diced celery stalks
2 yemek kaşığı Dry white wine
2 yemek kaşığı finely chopped flat-leaf parsley
2 yemek kaşığı finely chopped fresh tarragon or chopped chervil leaves
2 tutam freshly ground black pepper
1 diş garlic, peeled and minced
80 ml heavy cream
3 g large egg yolk
16 pearl onions, peeled
1 bardak peas or fava beans
2 pound peeled and cubed russet potatoes
1 tutam pinch freshly grated nutmeg
1 çay kaşığı salt
1 çay kaşığı sea salt or kosher salt

Hazırlanışı

Boil 907 g peeled and cubed russet potatoes in salted water until tender, then drain.

Melt 48 g butter in a large pot over medium heat and sauté diced celery stalks, diced carrots, and pearl onions until softened, about 8 minutes.

Add 1000 g minced garlic and cook for 1 minute until fragrant.

Chicken Pot Parmentier

Malzemeler

Hazırlanışı

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