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#1 | |
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Thaw, then bake the naan, wash the arugula, shred the havarti, bake the yams, blanch and puree the edamame. If you had a meat pan sear. Plate the puree first, plate the naan, palte the meat, plate the arugula, slice the yams, top with havarti.
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Corkey, that sounds fantastic too! I would never have thought to purée the edamame! I did consider puree'ing the roast yam with a little Greek yogurt and some chile (cheating).
/I knew there was a cooking show that did something like this as part of the competition. ![]()
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