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Bicoloured Puree with caramelized Orange

Ingredients for 4 servings: 400 grs of green peas (I used them frozen), 1 onion, 2 potatoes, salt and olive oil. 300 grs of pumkin, 1 onion, 1 teaspoon of dry sage leaves, salt and olive oil. 1 table spoon of sugar and 1 fresh orange juice.

  • Cook the onion and potatoes in a pot with some olive oil, when are half way cooked, add the peas until tender. Make a puree out of it. Taste and add salt to your convenience.
  • Simmer the sage leaves in olive oil for 30 seconds. Strain and use that oil to cook the pumkin and the onion in 4 olive oil table spoons. When tender, make a puree out of it, taste and add salt to your convenience.
  • In a small pot, add the sugar, when brown add the orange juice and take outside the heat, stir until caramelized.
  • Prepare the dish with the two purees and drop some caramelized orange on top.
  • Would be great to eat with some Iberian acorn ham!



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10/14/2008 · 18:22 h by Ivy

It’s like yin and yang, just kidding but it looks beautiful.

10/14/2008 · 23:28 h by FOODalogue: Meandering Meals and Travels

muy elegante, Nuria.

10/15/2008 · 9:26 h by Núria

Thanks girls :D. It was fun plating it.

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