Lakto-vegetarian paste with chilipicked cucumber
Cooking Time1 h 30 m
Ingredients15
DifficultyMedium
Vegopastej made from fungus and black beans is a good and creamy accessory that fits excellently on the snack tray or as an addition to the sandwich. Here we serve the paste with hot and sweety cucumber picked with chili.
Categories
BuffetYields
6Servings
Ingredients
6 servings
- Step: 11/2 dl pride of ace (12%)
- Step: 21 dl strokes
- Step: 31 msk chiliflakes
- Step: 41 msk yellow senapse seeds
- Step: 51 msk fennial seeds
- Step: 62 dl water
- Step: 7250 g snack gurk
- Step: 82 pc yellow bulbs
- Step: 9250 g champinions
- Step: 10100 g butter
- Step: 111 pc black beans
- Step: 121 dl folded in
- Step: 131 1/2 msk fresh or dried thyme (1 1/2 msk fresh corresponds to about 1 tsp dried)
- Step: 141 1/2 tsk salt
- Step: 151/2 tsk black pepper
Instructions
- Step: 1Chilipicked cucumber: Cook up vinegar, sugar, chiliflakes, mustard seed, fennel seed and water. Let cool. Share the cucucumber along and put in a jar. Pour over the Cold Law. Stay in the fridge 2-3 hours before serving.
- Step: 2Pastej: Scale the bulb. Cut onions and champinions into smaller pieces.
- Step: 3Break the butter into a wide pot and add onions and champinions. Let freshen about 5 minutes on average heat.
- Step: 4Pour off the beans, rinse them in cold water and let run off. Add beans, cream, thyme, salt and pepper to the pot. Cook for about 3 minutes. Mix plain and taste with truffle oil. Pour up in a shape or bowl. Let cool and put in the fridge at least 4 hours before serving.
- Step: 5Remove the law from the cucumbers but save the spices. Put the cucumbers on a barrel and top with the spices. Serve to the paste.
Näring
| Calories | 262kcal |
|---|---|
| Carbohydrates | 12g |
| Fat | 21g |
| Protein | 5g |
| Serving Size | 6serving |
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