Chestnuts and strudel dough, beets and potato dumplings – these sound like robust winter cuisine, but they are actually ingredients for a light and airy feast.
You can prepare this the day before:
1. cook beets on stove top, turn into puree, refrigerate with lid closed.
2. knead strudel dough, brush it neatly with oil, wrap it in foil and put it in a cool place.
3. put in the lamb.
4. cook maroniflan, put in ice box to become taut.
On the morning of the feast:
1. make fruit puree for dessert, set aside to cool.
2. make crab filling ready for pastry bag.
3. cook gnocchi dough.
Our tip: Use young, tender spinach from the farmer’s market!