30 ml Agave syrup
50 g Butter
10 units Chestnuts, pre-roasted
200 ml Cream (or soya cream)
1 units Lime juice
600 g Octopus
60 ml Olive oil
1 bundle Parsley
400 g Purple potatoes
100 g Shiitake mushrooms
Method Cook the octopus in plenty of water for approx. 60 minutes until soft. It is done when the legs can be pulled off easily.
Ingredients
600 g Octopus
Wash, peel and finely dice the potatoes and cook in boiling water for 40 minutes.
Ingredients
400 g Purple potatoes
When the octopus has cooled, cut it up, removing the outer skin and larger suckers. Season with salt and pepper and sauté in oil in a non-stick frying pan.
Ingredients
20 ml Olive oil
Drain and purée the potatoes. Add butter, cream and a little oat milk, if required, for a creamy consistency. Season with salt and pepper.
Ingredients
50 g Butter, 200 ml Cream (or soya cream)
Wash the parsley, shake it dry and pluck the leaves. To make the sauce, blanch the parsley leaves in boiling water for 30 sec. and then rinse with cold water. Purée together with lime juice and 40 ml olive oil and add salt and pepper to taste.
Ingredients
1 bundle Parsley, 1 units Lime juice, 40 ml Olive oil
Clean and thinly slice the mushrooms and then sauté in an oiled frying pan for 3 to 4 mins. Glaze the chestnuts with agave syrup and fry in a non-stick frying pan over a medium heat for 5 minutes.
Ingredients
100 g Shiitake mushrooms, 10 units Chestnuts, pre-roasted, 30 ml Agave syrup
Arrange the octopus, mushrooms and chestnuts on top of the potato purée and drizzle with the parsley sauce. Garnish with parsley leaves.
1329.5
59.00 g
86.88 g
79.01 g
