Potato Purée With Hazelnut Oil |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adapted from a recipe I found in the August/September 2008 issue of 'dish'. To make this recipe vegetarian, simply use vegetable stock in place of chicken stock. If you don't have a recipe for vegetable stock and would like to make some which basically uses all your vegetable peelings, you might like to try my Vegetable Stock #135453. Ingredients:
750 g floury potatoes, peeled and cut into chunks |
2 bay leaves |
salt, to taste |
4 tablespoons hazelnut oil |
1/4 cup hot chicken stock |
2 garlic cloves, finely chopped |
2 tablespoons unsalted butter |
Directions:
1. Cook the potatoes with the bay leaves in boiling, salted water until they are tender; drain the potatoes and remove the bay leaves; return the potatoes to the pan - taking care that they do not burn - over a low heat to remove excess moisture; push the potatoes through a potato ricer, mouli or sieve until the texture is very fine.
2. Return the potatoes to the pan over a medium heat and beat in 3 tablespoons of hazelnut oil; add the garlic to the stock and heat the chicken stock; add the hot chicken stock; and the butter and continue beating until the potatoes are smooth and light.
3. Season with salt, to taste; place in a serving bowl and drizzle with the remaining hazelnut oil.
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