Potato Puree with Truffle Oil, Mache Lettuce Salad and Croutons
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 600 grams potatoes (starchy)
- salt
- freshly ground peppers
- 1 shallot
- 200 grams lamb's lettuce
- 3 Tbsps Chicken broth
- 3 Tbsps white balsamic vinegar
- 4 Tbsps grapeseed oil
- 4 Tbsps milk
- 4 Tbsps Whipped cream
- 2 Tbsps butter
- Truffle oil (to taste, few drops)
- 2 slices white bread
Preparation steps
1.
Scrub potatoes and cook for about 25 minutes in a steamer.
2.
Peel shallot and chop finely.
3.
Rinse and spin dry lettuce. Combine shallot, broth, vinegar, grape seed oil, season with salt and pepper.
4.
Peel potatoes, let evaporate, press through a potato ricer and add heated milk, cream, 1 tablespoon of butter and season with salt, pepper and truffle oil.
5.
Cut off bread crusts and cut bread into cubes. Heat oil in a pan and cook bread cubes until golden brown.
6.
Arrange potato puree on plates, place letuce next to puree and drizzle with the dressing. Sprinkle with croutons and serve.
