Puree with chanterelles

Puree with chanterelles


  • 1 winter cabbage
  • 750 g potato
  • 4 garlic cloves
  • Extra virgin olive oil
  • Salt
  • Slice of bacon
  • 200 g of chanterelles

Puree with chanterelles

  1. Peel and chop the potatoes. Then, clean and chop the cabbage and boil it all together in a large pot with plenty of water and salt. Let it all boil until it is well cooked. Strain the excess water.
  2. With a fork, cut the potato and cabbage into small pieces to make a homogeneous puree, and fry it in a frying pan, searing it on both sides, as if it were an omelette.
  3. At the same time, fry in a frying pan or bake in the oven a good piece of bacon, which we will add on top of the puree in one piece, or in small pieces.
  4. Finally, sauté some fresh chanterelles until golden on the outside (without drying them), and finish the recipe by adding them on top. Add a dash of EVOO to taste, a pinch of salt and ready to serve!
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