Millefeuille of beetroot, apple and chestnuts

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Millefeuille of beetroot, apple and chestnuts

Millefeuille of beetroot, apple and chestnuts








Ingredients
Number of persons
-
2
+

1 cooked red beetroot (round if possible)

1 tart apple

10 boiled chestnuts

1 leek

1 shallot

1 plain yoghurt

1 tablespoon of heavy crème fraîche

2 herb stock cube

5 nuts

Parsley

Walnut oil

Lemon juice

Mustard

Pepper

Salt

Butter





Preparation
TOTAL TIME: 2H40
Preparation: 1h40
Cooking time: 1 h
Step 1
Prepare the chestnut cream:
Step 2
Peel the chestnuts and crumble them.
Step Three
Peel the leek and shallot and then cut the shallot into small pieces and the leek into small slices.
Step 4
Brown the shallot in a saucepan with a little butter.
Step 5
Add the chestnut crumbs (previously boiled for about 20 minutes), a glass of water, the leek and the stock cube.
Step 6
Leave to simmer until the chestnuts and leek are completely softened.
Step 7
You may need to add a glass of water.
Step 8
Beets:
Stage 9
Meanwhile, preheat your oven to 150°C (thermostat 5).
Step 10
Cut the beetroot into very thin slices ( 2mm).
Step 11
Coat them lightly with walnut oil and place them on a frying pan.
Step 12
Put in the oven for 20 min: the beets must be crispy and lightly browned.
Stage 13
Once the chestnut cream is cooked, remove it from the heat.
Step 14
Add a large spoonful of heavy cream and yoghurt.
Step 15
Blend it in a blender and reserve it in the refrigerator.
Step 16
Peel the apple and grate it like Swiss cheese.
Step 17
Then crack the nuts.
Step 18
Make a vinaigrette with the walnut oil, lemon and mustard (don't put too much mustard).
Step 19
Mounting the millefeuille:
Step 20.
Once the beets are cooked in the oven, take them out and divide them into two equal heaps of about the same diameter (beets are rarely round, the slices of the same millefeuille must be the same size otherwise it will fall apart).
Step 21
In 2 plates, place a slice of beetroot, then some grated apple (put about 5 mm thick), a slice of beetroot, then the chestnut cream and repeat the operation, finishing with the beetroot.
Step 22
Presentation :
Step 23
Chop the very fine parsley and sprinkle over the millefeuille and the plate.
Step 24
Arrange the walnut kernels on and around the millefeuille.
Step 25
Drizzle with vinaigrette and serve immediately.
Author's note
You can prepare the chestnut cream the day before but without the yoghurt. If you make enough, eat some hot chestnut cream with game, for example the old one in the evening. The next day, add the yoghurt and use it for the millefeuille.

I add my grain of salt

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