Lombard and pear cream

Although this is a very present dish on Christmas menus, nothing should prevent us from incorporating this red cabbage cream into our celebrations at any other time of the year. It is an elegant, showy starter that has everything to win over the stomachs of our diners. Because it is de-li-cio-sa.

It is also very economical, its ingredients are present in all markets and supermarkets and it takes zero comma to have it ready. In a traditional pot we would have to cook it for a minimum of half an hour and we need to add more water. But with the pressure cooker we need much less time, less water and less oil. A joy, especially if we are in a hurry for time.

Ingredients

• 1/2 red cabbage
• 2 onions
• 1 pear
• 500 ml of homemade vegetable broth
• 200 ml of milk or liquid cream
• 3-4 tablespoons of extra virgin olive oil
• Salt
• Raisins
• Pinions
• Dill

Pallarès kitchen knife , Laura Ashley porcelain plates , Revol porcelain tureens and irregular Dutch Rose plates .

Preparation

1. We remove the hard trunk of the red cabbage and discard it. Cut the rest into thick julienne with the help of a sharp knife . Rinse with plenty of cold water and drain.

2. Peel the onions and cut them in half. Then we cut each half into quarters.

3. Peel the pear, cut lengthwise, remove the seeds and cut into five or six pieces.

4. Heat the oil in a high-speed cooker, such as the WMF Perfect , add the onion and sauté for a couple of minutes. Add the red cabbage and the pear and fry for a couple more minutes.

5. Add the broth and season to taste (better to stay short and adjust the point at the end of cooking). Close the lid and heat over high heat. By the time the valve pops out, just the first stripe, we lower the heat to medium low and count eight minutes.

6. After the cooking time has elapsed, turn off the heat and let the pot depressurize itself. We open once all the steam has come out and the valve is hidden again.

7. We crush the cream with an arm blender or with the help of a kitchen robot. Add the liquid cream and beat again. We try and adjust the point of flavor if we consider it necessary.

8. We serve in tureens and bring to the table, decorating each serving with raisins, pine nuts and dill sprigs.