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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