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Cut the onion in brunoise and sauté until transparent; then, cube the yam and place in the Bergner pan with half the onion.

Season to taste and add in the garlic, laurel, parsley and celery; cook for 20 minutes, until the yam is cooked through.

Remove the laurel leaves and blend until a smooth, delicate texture is achieved. For a lighter preparation: add...

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Cut the onion in brunoise and sauté until transparent; then, cube the yam and place in the Bergner pan with half the onion.

Season to taste and add in the garlic, laurel, parsley and celery; cook for 20 minutes, until the yam is cooked through.

Remove the laurel leaves and blend until a smooth, delicate texture is achieved. For a lighter preparation: add in more vegetable stock. Serve hot and accompanied by a slice of toast spread with oil and garlic.

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Ingredients 4 persons
  • 500 g white onion
  • 500 g yam
  • 500 cc vegetable stock
  • 4 slices toast
  • 50 g parsley
  • 100 g celery
  • 2 cloves garlic
  • Salt
  • Black pepper
  • 2 leaves laurel.
Recipes. The Cook & Chef Institute