Gourmet Mash with Green Veg
8,5 / 10
ready in 1 hr
- 5.333 cups floury potatoes
- 3 ¾ cups green Asparagus (lower third peeled)
- 2 tablespoons olive oil
- 2 tablespoons Pine nuts
- ⅜ cup vegetable stock
- 2 tablespoons balsamic vinegar
- ⅞ cup hot milk
- 2 tablespoons Crème fraiche
- 2 tablespoons butter
- 1 tablespoon Truffle oil
- black Truffle (approx. 20 g, diced)
Cook the potatoes in salted water for 30 minutes.
Fry the asparagus in hot oil for 1-2 minutes. Add the pine nuts and deglaze with the stock. Add the vinegar, cover and braise for approx. 5 minutes.
Drain and mash the potatoes and then stir in the hot milk, crème fraîche, butter and truffle oil. Stir in the truffle and season with salt and ground black pepper.
Arrange the potatoes on plates and place the asparagus on top. Reduce the sauce considerably, season with salt and ground black pepper and drizzle over the potatoes and asparagus.