![]() To me, a good potato puree with a well cooked steak and brussels sprouts might be my favorite meal from growing up in Oklahoma. I personally choose to emulsify my potato puree with butter, but for those who choose not to consume large amounts of butter, add small amounts at a time and taste to your liking. There are many occasions to use different preparations, but one of my favorites for a rainy day is the potato puree. A traditional potato puree is also a mashed potato, but the skins have been removed and this preparation is much heavier on the cream and butter, and is a much smoother consistency. A more rustic style of mashed potatoes has large pieces of potato still intact with the skin still on and would be lighter on the cream and butter. Serve topped with a poached egg and oven-roasted tomatoes.It is hard to find a dinner menu without a side of mashed potatoes, but the iconic dish has many differing preparations. Add the rest of the oil and cook the remaining patties, keeping the first batch warm in the oven. Heat half the oil in a large frying pan and gently fry 4 of the patties for 2-3 minutes on each side until lightly golden. Place in the fridge for 10-15 minutes to chill. Dust the worktop and your hands with the flour, then form the mixture into small, round patties about 2cm thick. Combine well then leave to cool.ĭivide the mixture into 8. Mix in the salad onions, cheese, rosemary and theĬooked cabbage. Add the butter then season and mash until smooth. Drain the potatoes in a colander then return them to the pan. Steam the cabbage over the pan for the last 4-5 minutes until just tender, or microwave on high for 1-2 minutes. ![]() Cook for 5 minutes then add the sweet potatoes and continue cooking for a further 9-10 minutes until tender. Place a lid on the pan and bring to the boil. Put the white potatoes in a pan and cover with a little cold water.
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