Pure lily root
Lily bulbs can be eaten after boiling for about a minute, but when making puree, boil them for about three minutes to make them soft. Do not rinse them in water after boiling, as this will make them watery.
Wash the lily bulbs thoroughly and peel them off one by one with your hands
Add 10g of salt to boiling water and blanch the lily bulbs.
After about 1 minute, remove 10g for sautéing, and blanch the rest for about 3 minutes.
[2] Drain the lily bulbs that have been boiled for 3 minutes in a colander, and while they are still warm, strain them through a sieve using a spatula.
(Discard any fibers remaining in the colander, as they will spoil the texture.)
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
-
- Lily root
- 200g
-
- salt
- 10g
-
- Fresh cream
- 3 tablespoons
-
- milk
- 4 tbsp
-
- butter
- 10g
-
- salt
- Small amount
-
- White pepper
- Small amount
-
- butter sautéing
- 5g
-
- Parmesan cheese For finishing with
- Appropriate amount
-
- chibble For
- Appropriate amount
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