Vegetable Accompaniments, Olive Oil Potato Puree.
From Anton Edelmann.
|700gr potatoes (Maris Piper)|
|150ml olive oil (Extra Virgin)|
|8 Garlic cloves, peeled|
|100ml double cream|
|Salt & pepper|
|Peel the potatoes and cut into very even cubes, place in a saucepan with the garlic and cover with cold water. Season with salt and simmer until tender.|
|Drain off the water and place the potatoes back on the stove to dry out. Push through a fine drum sieve, or a potato ricer.|
|Warm the cream and the olive oil separately. Gradually mix in the oil and then the cream, season with salt & pepper.|
|The puree should be of a light runny consistency|
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|Last updated: 17/02/08|