Pure lily root
The lily roots can be eaten by boiling them for about 1 minute, but when puree, boil them for about 3 minutes to make them soft. It will look watery when boiled, so it won't be exposed to water.
Wash the lily roots thoroughly and peel off one piece by hand.
Add 10g of salt to boiling water and boil the lily roots.
Remove only 10g of saute for about 1 minute, and boil the rest for about 3 minutes.
[2] After boiling the lily root for 3 minutes, drain the water and use a spatula to soak it in.
(Throw away any remaining fibers from the colander as they will make the mouthfeel worse.)
Put [3] in a small pot, add the fresh cream and milk, and heat while mixing with a spatula.
Once it's mixed in a bit, add 10g butter and a little salt and pepper, and heat it while mixing, stirring for about 2 minutes.
Add 5g of butter and 1 teaspoon of water (not included) to a frying pan, heat it, and saute the remaining lily roots that have been stored in [2].
Place puree in a bowl, sprinkle with Parmesan cheese, top with sauteed lily roots and garnish with sible sible sible, and you're done.
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- Lily root
- 200g
-
- salt
- 10g
-
- Fresh cream
- 3 tablespoons
-
- milk
- 4 tbsp
-
- butter
- 10g
-
- salt
- Small amount
-
- White pepper
- Small amount
-
- For sauteing butter
- 5g
-
- For finishing parmesan cheese
- Appropriate amount
-
- For sible
- Appropriate amount
