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Heura® Fricassee with Mustard and Hazelnut

40 min
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
  • Sugar
  • 30 g old-style mustard
  • 50 g yucca
  • Sprouts for garnish


  1. Sauté the Heura® chunks in a little olive oil.
  2. Add the soy milk and mustard to a pot and simmer without letting it come to a boil.
  3. When the mixture is hot, add the sautéed Heura® chunks and let them soak up the mustard flavor.

Prepare the potato parmentier:

  1. 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:

  1. 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.
  2. Fry the yucca until crispy.
  3. Start with a base of pureed potatoes and put the Heura® chunks on top. Then add the caramelised hazelnuts, yucca and garnishes.