Portabello stuffed with stewed wheat and Västerbottensost® cheese
Baked portabello with roasted Marcon almonds, deep-fried Jerusalem artichoke, kale and leavened kohlrabi.
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Cooking tools:
- Mandoline
- Vacuum sealer
- Deep fryer
- Kitchen scale
- Baking dish
- Oven
- Stove
- Measuring spoon
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cup
- Paper towel
- Plate
Ingredients
- 6 portabello (even and fine)
- 6 pcs king solo garlic
- 25 g thyme
- Cooking oil
- 4 pcs of king solo garlic for frying
- 10 g of thyme for frying
- Butter
- Salt
- 3 dl food wheat
- 1 piece yellow onion (chopped)
- 4 cups whipped cream
- 200 g Västerbottensost®, grated
- Maizena redning
- Butter for frying
- Black pepper
- 60 g of Marcon almonds
- Olive oil
- 6 Jerusalem artichokes
- Frying oil or cooking oil
- 200 g of kale
- 1 large shallot (finely chopped)
- 1 pc kohlrabi
- 1/2 dl vinegar 12%
- 1 cup sugar
- 1 1/2 dl water
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