{"id":6424,"date":"2019-01-12T09:02:24","date_gmt":"2019-01-12T08:02:24","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&p=6424"},"modified":"2025-05-09T12:25:42","modified_gmt":"2025-05-09T10:25:42","slug":"guisado-de-verduras-invernales-con-azafran","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/guisado-de-verduras-invernales-con-azafran\/","title":{"rendered":"Guisado de verduras invernales con azafran"},"content":{"rendered":"\n

Guisado de verduras invernales con azafran es dulci\u00f1o, cremoso y aldente a la vez. La salsa tiene con parmesano, albahaca, perejil y estrag\u00f3n un sabor conocido; lo que le hace realmente especial es el azafr\u00e1n. Este plato es suave de sabor y apoya el dulce de las verduras invernales. La receta proviene de Yotam Ottolenghi. Con verduras regionales, recien del campo, recien hechas, una fiesta.<\/p>\n\n\n\n

Ingredientes para 4 personas<\/strong><\/p>\n\n\n\n

250 g de Topinambur, pelado y cortado en lonchas finas<\/p>\n\n\n\n

250 g nabas, peladas y cortadas en rodajas finas<\/p>\n\n\n\n

250 g de c\u00f3lirabano, pelado y cortado en lonchas finas<\/p>\n\n\n\n

250 g de chiriv\u00eda, pelada y cortada en rodajas finas<\/p>\n\n\n\n

100 ml de leche entera<\/p>\n\n\n\n

1\/2 cucharadita de azafr\u00e1n (hilos)<\/p>\n\n\n\n

30 g de mantequilla o ghee (m\u00e1s algo para untar el molde)<\/p>\n\n\n\n

35 g de harina<\/p>\n\n\n\n

150 g de nata<\/p>\n\n\n\n

40 g de perejil, picado (de las hierbas usa las que tengas)<\/p>\n\n\n\n

40 g de albahaca, picado<\/p>\n\n\n\n

2 cucharadas de estrag\u00f3n, picado<\/p>\n\n\n\n

90 g de parmesano, rallado grueso<\/p>\n\n\n\n

15 g de migas panko (pan rallado grueso, lo puedes hacer tu)<\/p>\n\n\n\n

sal y pimienta blanca<\/p>\n\n\n\n

Preparaci\u00f3n<\/strong><\/p>\n\n\n\n

Precalentar el horno a 180\u00b0C<\/p>\n\n\n\n

Poner una olla grande con agua a hervir y cocer las verduras durante un minuto. Dejarlas escurrir en un colador y ponerlas en una olla al lado.<\/p>\n\n\n\n

Calentar en una olla peque\u00f1a 100 ml de leche con 300 ml de agua, pero no dejarlo hervir. A\u00f1adir el azafran, sacar la olla del fuego y dejar reposar la leche de azafran durante 5 minutos.<\/p>\n\n\n\n

Calentar la mantequilla en una olla peque\u00f1a a fuego medio. Cuando salgan burbujas echar la harina y dejar tostarla durante 2 minutos. Remover continuamente. Verter lentamente la leche da azafr\u00e1n y remover con un montaclaras. Dejar hervir suavemente durante 2 minutos. Sacar del fuego.<\/p>\n\n\n\n

A\u00f1adir la nata, las hierbas picadas, 60 g del parmesano, 1\/2 cucharadita de sal, 1\/2 cucharadita de pimienta, remover la salsa hasta que quede lisa y verter sobre las verduras. Mezclar todo bien.<\/p>\n\n\n\n

Echar las verduras en un molde untado con mantequilla (20 cm x 20 cm). Tapar el molde con papel de plata y asar en el horno unos 40 minutos. sacar el papel de plata, echar el resto de parmesano y las migas panko encima. Dejar asar en el horno unos 15 minutos m\u00e1s hasta que la superficie est\u00e9 crujiente. Dejar reposar 10 minutos antes de servir. Sabe maravilloso! Comida para el alma.<\/p>\n\n\n\n

 <\/p>\n\n\n\n

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