Chef Amandine Chaignot gave us her easy recipe for cabbage and chestnuts, pear juice and sage oil. A delicious vegetarian starter!
Ingredients
- 300g Chestnuts
- 1 Pontoise cabbage
- 1 Pear
- 1 Sage boot
- 30 cl Verjus
- 160g Salted butter
- 10 cl Olive oil
- 1 Garlic clove
- Taget flowers
Directions
- Start this recipe of cabbage and chestnuts, pear juice and sage oil by peeling the cabbage. Dip it in a large pot of boiling salted water for 5 minutes, then drain and cool in a bowl of ice water to stop cooking.
- Peel the sage and mix it with the olive oil. Keep out the cold.
- Peel the pear, remove the seeds and mix the flesh with the verjus.
- Roast the chestnuts for 10 minutes in 80 g of butter with the crushed garlic clove, stirring regularly.
- Lather the remaining butter in a large saucepan. Add cabbage, close lid and steam for 5 minutes.
- On each plate, arrange cabbage, chestnuts and a little pear-verjus sauce. Add a few touches of sage oil and top with taget flowers.
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