Peel Chips with Salt and Truffles
Ingredients
- 4 large deep-fat potatoes
- 1 tbsp. l. grated truffles
- 2 tbsp. l. salt, oil for frying
Preparation
Combine truffle salt and place on parchment paper to dry. Wash the potatoes, brush and dry with a paper towel. Use a vegetable peeler to peel the skin off the tubers, making sure to cut them as long as possible. Do the same with the flesh of the potato. Fry the chips in a large amount of well-heated cooking oil. Place on a napkin to remove excess fat and serve immediately with salt and truffles.
Purple gnocchi with sage
Ingredients
- 500 g of potatoes of variety Vitelot
- 2 yolks, 100 g flour
- vegetable broth cube
- a handful of sage leaves,
- 4 tbsp. l. olive oil
- hard goat cheese
- salt pepper
Preparation
In a small saucepan, heat olive oil, add sage to it, simmer for a couple of minutes and then cool. Wash the potatoes and boil them in a double boiler. After that, peel and, mixing with the yolks, make mashed potatoes. Salt, put in a bowl, mix with flour to get a plastic mass that does not stick to your hands, and refrigerate. After about an hour, roll the chilled puree into a 1.5 cm roll and cut into pieces (cut diagonally to make the gnocchi look like tea bags). Boil the gnocchi in boiling water, after dissolving the vegetable cube in it. Drizzle with sage oil before eating, sprinkle with grated cheese and freshly ground white pepper.
Anna in laurels
Ingredients
- 600 g potatoes
- 100 g butter
- 50 g salt
- 2 bay leaves
Preparation
Melt butter over low heat in a large bowl. Combine salt and bay leaves in a food processor. Cut the peeled potatoes into very thin slices using a manual vegetable cutter or mandolin, put in a bowl of butter, sprinkle with bay salt and stir gently with your hands. Place the potato slices on a baking sheet in four small stacks (no more than 4 cm high) and bake in the oven preheated to 180 ° C for 45 minutes. "Anna in laurels" is an ideal side dish for poultry and lamb shank.
Jansen's temptation
Ingredients
- 800 g potatoes
- 2 onions
- 2 cans of anchovies in oil
- 50 g butter
- 250 ml sour cream
- 250 ml milk
- a bunch of dill
- salt pepper
Preparation
For a classic Swedish (and generally Scandinavian) dish, cut the peeled onions into thin rings and lightly fry in half the butter. Peel the potatoes and cut into round slices 2 mm thick. Layer half in a baking dish, top with a layer of anchovies, and top with another layer of potatoes. Do not salt (anchovies are already salty), but pepper and sprinkle with sour cream mixed with milk. Top with the remaining butter, cut into small pieces, and place in the oven at 200 ° C for 45 minutes. In the meantime, make the sauce - toss the chopped dill with the anchovy oil and 3 tablespoons of hot water.
Indian sweet potato
Ingredients
- 4 sweet potato tubers
- 200 ml heavy cream
- 1 tbsp. l. curry paste
- 1 red onion
- 50 g almonds
- 2 tbsp. l. sunflower oil,
- a handful of cilantro leaves
Preparation
Combine cream and curry paste, salt and refrigerate. Wash the sweet potato tubers and bake in the oven for 45 minutes (temperature 180 ° C). Peel the onion, cut into wedges and fry with the almonds. Whisk the chilled curry cream with a mixer. Cut the baked sweet potato in half. Place a spoonful of creamy sauce on each half, then onions with almonds, and sprinkle with fresh cilantro on top.
Photo: Getty Images
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