Ham with Walnut Puree
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 600 grams cured pork loin (cooked)
- 500 milliliters Chicken broth
- For the walnut puree
- 1 kilogram starchy potatoes
- 60 grams Walnut
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 2 garlic cloves
- 5 Tbsps chopped parsley
- ½ tsp grated Lemon peel
- 2 tsps lemon juice
- 5 Tbsps olive oil
- 4 Tbsps Whipped cream
Preparation steps
1.
Cut ham into slices and warm up slowly in the broth.
2.
For the potato walnut puree: Peel the potatoes, coarsely chop and cook until soft in boiling salted water for about 25 minutes. Peel the garlic and cut into slices.
3.
Coarsely chop the nuts. Heat olive oil in a pan, saute garlic briefly, remove and set aside for garnish. Add the nuts to the pan, toast, remove from heat and mix in the chopped parsley.
4.
Drain the potatoes, place back into the hot pot and roughly mash.
5.
Add lemon zest, lemon juice and olive oil. Add the walnuts and season with salt and pepper. Mix in heated cream and stir until the desired consistency of the puree is reached.
6.
Arrange the ham with walnut puree on plates and serve garnished with parsley and garlic slices.
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