- 1 winter cabbage
- 750 g potato
- 4 garlic cloves
- Extra virgin olive oil
- Slice of bacon
- 200 g of chanterelles
Puree with chanterelles
- Peel and chop the potatoes. Then, clean and chop the cabbage and boil it all together in a large pot with plenty of water and salt. Let it all boil until it is well cooked. Strain the excess water.
- With a fork, cut the potato and cabbage into small pieces to make a homogeneous puree, and fry it in a frying pan, searing it on both sides, as if it were an omelette.
- At the same time, fry in a frying pan or bake in the oven a good piece of bacon, which we will add on top of the puree in one piece, or in small pieces.
- Finally, sauté some fresh chanterelles until golden on the outside (without drying them), and finish the recipe by adding them on top. Add a dash of EVOO to taste, a pinch of salt and ready to serve!