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 Vulcano Schinken mit lauwarmen Erdapfel-Apfelpüree und Krenkonfit  Vulcano ham with lukewarm potato-apple puree and horseradish confit 

VULCANO HAM WITH LUKEWARM POTATO-APPLE PUREE AND HORSERADISH CONFIT

Time required: 85 minutes

Vulcano ham with lukewarm potato-apple puree and horseradish confit

Ingredients for 4 persons

Candied horseradish
Peel 200g (cut into thin strips), 50g sugar, 1 tbs. honey, 30ml port wine, 30ml crème de cassis, 250ml unsweetened elderberry juice

Potato-apple puree
400g peeled, raw, floury potatoes, 150g peeled and cored apples, quartered, 50g finely diced onions, 45g butter, 1dl milk, salt, nutmeg, a little thyme

PREPARATION

Caramelise the sugar and honey in a saucepan. Add the horseradish strips. Deglaze with port wine and crème de cassis, reduce slightly and top up with elderberry juice. Cook in a covered pan in the oven for 1 hour at 180 degrees. Allow the horseradish to cool in its juice.

Potato-apple puree
Sweat the apples with butter and onions; season with salt, thyme and nutmeg. Pour over milk and stew the apples until soft. Puree with a hand blender and keep warm. Boil the potatoes in salted water until not too soft before putting them through a fine sieve; incorporate hand-warm milk, butter, and the apple mixture so that a shapable mass results.

Beetle bean salad
Pre-soaked beetle beans, boiled in lightly salted water with bay leaf, 50g finely chopped onions, 2 tbs. pumpkin seed oil, 6 tbs. cider vinegar, salt, pepper, caraway, a little garlic.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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