Best 2 Purée De Pommes De Terre à La Truffe Recipes
Potato purée is a culinary staple, celebrated for its velvety texture and versatility as a side dish or filling. Embark on a global culinary expedition with our curated collection of potato purée recipes, spanning diverse cuisines and flavors. Indulge in the classic French purée de pommes de terre, a creamy delight infused with butter, milk, and a hint of nutmeg. Experience the smoky allure of the Spanish puré de patatas a la riojana, enriched with chorizo, bell peppers, and paprika. For a taste of Italian comfort, savor the simple yet exquisite purea di patate, featuring roasted garlic and fresh rosemary. Transport yourself to the vibrant streets of Peru with papa a la huancaína, where potato purée meets a vibrant sauce of yellow chili peppers, cheese, and walnuts.
But the journey doesn't end there. Our culinary adventure continues with recipes that elevate potato purée to new heights. Discover the elegant French pommes duchesse, where piped potato rosettes are baked to golden perfection. Delight in the crispy indulgence of pommes dauphine, where mashed potatoes are coated in choux pastry and fried until irresistible. For a hearty and satisfying meal, explore the shepherd's pie, where a layer of potato purée harmoniously blends with minced lamb and vegetables. And for a vegetarian twist, create a comforting and flavorful potato and cauliflower mash, combining the mild sweetness of cauliflower with the earthy notes of potato.
From classic preparations to creative interpretations, these potato purée recipes offer a culinary voyage that will tantalize your taste buds and leave you craving more. Embark on this gastronomic adventure and elevate your culinary skills with each delectable bite.
PURéE DE POMMES DE TERRE à LA TRUFFE
La truffe transforme une simple purée en un vrai plat de fêtes.
Provided by ELLE
Categories Plat
Time 40m
Number Of Ingredients 5
Steps:
- Brossez les pommes de terre et mettez-les dans une grande marmite. Couvrez-les largement d'eau et portez à ébullition. Salez et laissez cuire 20 à 30 mn, jusqu'à ce que les pommes de terre soient très tendres.
- Brossez la truffe sous l'eau courante, épongezla et pelez-la ; hachez la peau et râpez finement la truffe sur une mandoline ou avec un couteau très aiguisé.
- Egouttez les pommes de terre, pelez-les tièdes et passez-les au moulin à légumes, grille fine, au-dessus d'une grande casserole. Faites dessécher la purée sur le feu en remuant avec une spatule, et en incorporant le beurre et le lait.
- Retirez du feu et ajoutez la truffe hachée. Mélangez encore et versez dans une grande jatte. Parsemez de lamelles de truffe et servez aussitôt.
Nutrition Facts :
PURéE DE POMMES DE TERRE à LA TRUFFE
Steps:
- Combine the potatoes and coarse salt in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife. Drain and let stand until just cool enough to handle. Peel the potatoes and pass them through a mill; this will yield about 2 cups of potatoes.
- In a medium saucepan over low heat, warm the milk and 2 tablespoons of the butter until the butter has melted. Raise the heat to medium-low and stir in the potatoes, 1/4 cup of the truffle juice and 3 tablespoons of the remaining butter. Stir with a whisk until smooth.
- Add the remaining 1/4 cup truffle juice, the remaining 3 tablespoons butter and the chopped truffles. Season to taste with salt and pepper, and keep stirring until smooth. To keep warm for up to 30 minutes, dot with a little butter to keep a skin from forming, place a piece of plastic wrap directly on the surface, and keep the pan in a larger pan of slowly simmering water until ready to serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 16 grams, Fiber 46 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 401 milligrams, Sugar 1 gram, TransFat 1 gram
Tips:
- Choose the right potatoes: Yukon Gold or Russet potatoes are best for this recipe, as they are starchy and will give the purée a smooth and creamy texture.
- Boil the potatoes until they are very tender: You want the potatoes to be so soft that they can be easily mashed with a fork.
- Drain the potatoes thoroughly: This will help to prevent the purée from being watery.
- Mash the potatoes until they are smooth: Use a potato masher or a food processor to get a smooth and lump-free purée.
- Add the butter, cream, and milk gradually: This will help to prevent the purée from becoming too thick or too thin.
- Season the purée to taste: Salt, pepper, and nutmeg are all good options.
- Serve the purée immediately: Mashed potato purée is best served hot, so make sure to serve it as soon as it is ready.
Conclusion:
Mashed potato purée is a classic side dish that is perfect for any occasion. It is easy to make and can be flavored with a variety of ingredients to suit your taste. With these tips, you can make the perfect mashed potato purée every time.
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