Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 |
lb. | breadfruit (approximately 3 cups | |
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1 |
cup | onion | chopped |
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1 |
cup | celery | diced |
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2-3 |
cloves | garlic | minced |
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4 |
cup | chicken stock | |
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1 |
cup | heavy cream | |
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1 |
cup | plain yogurt | |
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salt and pepper to taste | ||
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2 |
tbsp | dried dill | |
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¼ |
cup | fresh parsley | chopped |
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Recipe Instructions:
- Peel and chop breadfruit into 1 inch pieces.
- In covered saucepan, simmer breadfruit, onion, celery and garlic in chicken stock until breadfruit is tender, approximately 45 minutes.
- Chill.
- Stir in cream.
- Process in blender until breadfruit pieces are the size of small peas.
- Add yogurt, salt and pepper to taste, dried dill.
- Garnish with fresh parsley.