Once back home, do not delay taking care of your harvest
otherwise animals (especially worms) faster than you could have a blast. If you
don't have any ideas on what to do with it yet, don't panic. We give you our
favorite proposals right after. technologyify
But before cooking
them, they must be prepared:
• Sort them to keep
only the consumables. To do this, immerse them in water, those which rise to
the surface are not edible.worldbeautytips
• To stop the proliferation of parasites, soak them in
lukewarm water for an hour.
• To remove the two skins, pour them into boiling water 2-3
min, remove the first skin, then repeat the operation to remove the second.
• Once out of the water, peel them to cook them immediately
or keep them in the refrigerator (a few days maximum), in the freezer or in
sterile jars for later use. technologyford
Discover our tips for
easily peeling chestnuts !
The savory recipe for
duck parmentier with chestnuts and squash
Grilled over a wood fire , in chestnut cream , in mash , as
a stuffing for a Christmas capon, in a soup with pumpkin , in cake , in flour
or in jam , chestnuts have no shortage of uses! Moreover, it is gluten-free,
ideal for many recipes! To vary the pleasures, we are giving you an original
gourmet idea that will delight the whole family. techiesin
The
ingredients for 4 people :
• 1 tsp. 1/2 teaspoon ground nutmeg
• 250 g mashed potatoes
• 25 cl of liquid cream or milk
• 1 kg of squash
• 4 duck legs confit
• Salt
• 250 g chestnuts
• Pepper
The
preparation steps: technologyies
1. Cut the squash previously cut into pieces.
2. Cut the peeled potatoes.
3. In a casserole dish, boil salted water and add the squash
and potatoes. Let them cook until they are tender.
4. Meanwhile, prepare the duck: remove the fat, remove the
skin from the bones and crumble the flesh in a gratin dish.
5. Once the squash and potatoes are prepared, drain them and
return them to the casserole dish over low heat. Mash them with a fork or
potato masher.
6. After the water in the vegetables has completely
disappeared, pour in the milk (or cream for more indulgence) and nutmeg and
mix.
7. To cook the chestnuts, immerse them (after peeling them
as explained above) in boiling water for 30 min.
8. Crumble the cooked chestnuts to break them up, then add
them to the mash.
9. Cover the duck with the mash and place the dish in the
oven for 10 minutes at 200 ° C.
