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Article: Herb puree | Seasoning to cut Cep

Recette de Purée d'herbes & Cèpe

Herb puree | Seasoning to cut Cep

For 4 people :

- 1 kg of potato
- 100 g of fresh cheese
- 15 cl of olive oil 
- A few leaves of fresh herbs:
  Coriander, sage, tarragon, mint, basil, marjoram

  1. Peel potatoes.
  2. Cook in a pan of cold water.
  3. Once boiling, salt the water.
  4. Chop the herbs together with 5 cl of olive oil.
  5. Drain the potatoes, keeping a little of the cooking juices.
  6. Mash the potatoes.
  7. Add the cream cheese, 10cl of olive oil and the chopped herbs
  8. Accompany with the porcini mushroom seasoning.

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Recipe made by Cultitour Cultitour is a Food & Travel blog (but not only..) created by two epicureans in love with gastronomy and travel. For 2 people :  For the gnocchi- 350 gr of chestnut flour- ...

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Cantonese rice | Boletus seasoning

Recipe made by: Sophie Duval, Louison Recolin, Steven Salendres and Enzo Pradier.Students in BTS Hospitality and Catering at CFA Sud Formation CCI Nîmes Marguerittes. For 4 people :- 250g long grai...

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