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Heura® Fricassee with Mustard and Hazelnut
180 g Heura® Bocados Originales
20 g hazelnuts
1 kg potatoes
200 ml soy milk
20 g salt
10 g pepper
30 ml olive oil
30 g old-style mustard
50 g yucca
Sprouts for garnish
Sauté the Heura® chunks in a little olive oil.
Add the soy milk and mustard to a pot and simmer without letting it come to a boil.
When the mixture is hot, add the sautéed Heura® chunks and let them soak up the mustard flavor.
Prepare the potato parmentier:
Bring the potatoes to a boil. When soft, put them in a food processor or blender and mix them with the mustard sauce and half the hazelnuts until it has an even consistency.
Prepare the garnish and presentation:
To caramelise the hazelnuts: mix water and a little sugar in a pan until the caramel is golden. Add the hazelnuts and then quickly remove them from the pan one by one so that they are separated.
Fry the yucca until crispy.
Start with a base of pureed potatoes and put the Heura® chunks on top. Then add the caramelised hazelnuts, yucca and garnishes.