Pure lily root
Lily root can be eaten after boiling for about 1 minute, but when making puree, boil it for about 3 minutes to soften it. Do not soak it in water as it will become watery when boiled.
Wash the lily bulbs thoroughly and peel them off one by one with your hands
Add 10g of salt to boiling water and boil the lily bulbs.
After about 1 minute, remove 10g of the bulbs to be sautéed, and boil the rest for about 3 minutes.
Drain the lily roots (2) that have been boiled for 3 minutes in a colander, and strain them using a spatula while they are still warm.
(Discard any fibers remaining in the colander as they will make the dish taste unpleasant.)
Put [3] into a small saucepan, add the cream and milk, and heat while stirring with a spatula
Once the mixture has mixed to some extent, add 10g of butter and a little salt and pepper, and cook for about 2 minutes while stirring
Add 5g of butter and 1 teaspoon of water (not included in the recipe) to a frying pan and heat. Sauté the remaining lily bulbs set aside in step (2)
Place the puree in a bowl, sprinkle with Parmesan cheese, top with sautéed lily root and garnish with chives
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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
-
- butter sautéing
- 5g
-
- For finishing parmesan cheese
- Appropriate amount
-
- For finishing chives
- Appropriate amount
