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Receta Aubergine And Kohlrabi Pate
by Global Cookbook

Aubergine And Kohlrabi Pate
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Ingredientes

  • 1 med Aubergine
  • 3 lrg Kohlrabi bulbs with leaves
  • 2 x Garlic cloves, crushed
  • 6 x Scallions, minced
  • 1 tsp Extra virgin olive oil
  • 2 tsp Ume plum vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 c. Breadcrumbs

Direcciones

  1. Preheat broiler.
  2. Cut aubergine in half lengthwise & place flesh side down on a broiler pan or possibly baking sheet. Broil till the skins are split & black, about 7 min.
  3. Remove from the broiler & scoop out the flesh when cold sufficient to handle.
  4. Throw away skin & set aside.
  5. Trim the stems off the kohlrabi, reserving the leaves. Peel bulbs & & coarsely chop bulbs & leaves. Steam the bulbs for 10 min. Add in minced leaves & steam fro another 5 min, the bulbs should be tender.
  6. Place kohlrabi along with the aubergine, garlic, scallions, oil & vinegar in a food processor & blend until smooth. Fold in the salt & pepper & breadcrumbs. Place in a lightly oiled bowl, smooth the top & chill overnight. Remove from the bowl by inverting onto a platter.