Parmentine with saffron, pear and fennel

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Parmentine with saffron, pear and fennel

Parmentine with saffron, pear and fennel

Preparation : 15 mn
Cooking : 15 mn
vaguelettes_rouges
Ingrédients (4 serving)

  • * 6 « New potatoes »
  • * 1 big pear * 2 fennel tubers
  • * a pinch of saffron * salt, pepper
  • * 5 spoons of oil * 1 spoon of Xeres vinegar
  • * 2 spoons of honey * juice from ½ of lemon

Preparation

Gravy :
Mix salt with Xeres vinegar in a small bowl. Warm the honey up in a pot and add Xeres vinegar. Take it off the hotplate and add oil. Stir the mix in a blender.

Cook the potatoes in a salted water for 15 to 18 minutes. Decant, peel the potatoes and slice them into 1 cm thick pieces. Chop up the fennel fine with vegetable cutter. Remove the pear‘s core and dice the pear into 1 cm pieces.
Mix the potatoes carefully with pear, fresh fennel, gravy and few leaves of tarragon. Let it rest for 30 minutes and sprinkle with saffron.
1. Spread the potatoes on your plates, add pear and fennel. At last sprinkle with a few leaves of tarragon. Serve when it’s cooled down.

Tip: Put a few drops of lemon on the pear after you slice it so it doesn’t grow dark.

Enjoy !