Potato Mousseline: This french style can be mashed potatoes

Do you speak culinary? keyword Bowls. Superfood. From Nose To Tail – who turns up through food photos Instagram clicks, gets the impression that English is without alternative. It is very francophone in real kitchens, from Commis over Bain-Marie up to French fries Parisienne – all terms that come from the French.

No problem for Lucerne-based Marianne Frener. The cook and confectioner has learned her professions in various, partly upscale businesses in Switzerland and England. As an example, she calls the Swiss two-star chef Tanja Grandits. That she would go that way was clear early. "In my childhood in the country nothing was going on at the weekend," explains the 37-year-old. "I was allowed to invite girlfriends to my house and then cooked for everyone." I always wrote recipe books, first filled with my mother's recipes, later with my own. " Today, these recipe books are digital, in the form of the blog Mary miso,

One more word about Frener's mother: "As a farmer's daughter, she has the potato tusks with an enviable callousness à la minute prepared for guests. She would never have peeled the potatoes in advance for convenience. " A la minute is something that the daughter from her professional kitchen time has been vividly remembered, as well as a lot of specialized vocabulary such as mousseline, a creamy mashed potato refined with cream, milk or butter. Marianne Frener combines it very unfanzzisch with parsnips, harissa and beer granola. A sentence on culinary, which probably everyone understands: C'est bon!

Mousseline with parsnips, harissa and beer granola

Ingredients for 4 persons:

  • 500 g potatoes, flour-cooking
  • 1 kg parsnips
  • 1 tbsp Harissa
  • 2 tbsp olive oil
  • 50 g of milk
  • 30 g butter
  • nutmeg
  • salt and pepper
  • 10 ml of cream, beaten
  • cress

For the beer granola:

  • 5 tablespoons beer
  • 3 tbsp sunflower oil
  • 1 tbsp. Sesame oil
  • 1 tablespoon soy sauce
  • 1 tsp coarse mustard
  • 1 tablespoon of cane sugar
  • ½ tsp cayenne pepper
  • ½ orange, abrasion
  • 1 sprig of rosemary, plucked, chopped
  • salt and pepper
  • 15 g puffed amaranth
  • 40 g of oatmeal
  • 35 g sunflower seeds
  • 50 g pumpkin seeds
  • 50 g hazelnuts, roughly chopped
  • 50 g almonds, roughly chopped

Preparation:

For the granola mix beer, sunflower oil, sesame oil, soy sauce and coarse mustard. Add cane sugar, cayenne pepper, abrasion of orange and rosemary. Season with salt and pepper. Add the remaining ingredients, mix and spread on a sheet of baking paper. Roast in the oven for 15 minutes at 160 degrees. Mix granola and roast for another 15 minutes. Remove from the oven and let cool.

Cut the potatoes and half of the parsnips into medium-sized cubes and simmer gently in salted water, drain and leave to evaporate.

Cut remaining parsnips into pieces. Mix with harissa and olive oil and spread on a sheet of baking paper. Bake for 20 minutes at 220 degrees.

Bring milk and butter to a boil. Turn potatoes or parsnips through a mortising mill or crush with a whisk. Mix the milk and butter and season with nutmeg, salt and pepper. Fold in whipped cream.

Spread mousseline on plates and arrange harissa parsnips over it. Sprinkle with beer granola and cress.

A bagel is also very good with Brie and apple and onion confit as a connecting element.
© mary miso

What would a Sunday be without cheese? Nothing for a Swiss. For breakfast Frener prepares a bagel with onion confit, apple and Brie.

Another thing that goes very well with cheese: pear chutney with ginger, rosemary and chilli
© mary miso

To cheese of every kind fits this pear chutney.

The beet comes raw on the salad, lentils, pumpkin and leek of course not.
© mary miso

If you do not like cheese, you might be happy with this vegan lentil salad with pumpkin, leek and beetroot.

Wonderfully creamy and supple: in the ice comes plenty of ricotta.
© mary miso

It will take until the summer, but this ricotta ice cream with caramelized almonds, lemon and thyme makes you look forward to it. Incidentally, Frener does not enthuse about ice cream, but about Glace,

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