Friday, February 20, 2015


potato puree, the ultimate comfort food
potato puree with celeriac & garlic, this is a great side dish for these last days of february. image: marjon hoogervorst and mikkel vang via taverne agency, recipe: leonoor ottink, after the break

1,5 kg potatoes, peeled and cut into pieces
1/2 celeriac, cubed
2 cloves of garlic, crushed
sea salt & black pepper
olive oil
a lump of bitter
place the potatoes and celeriac cubes with 1 tsp salt in a saucepan, cover with water, bring to a boil and let it simmer until the potatoes are tender when pierced with a knife. drain, but keep the water apart. press the potatoes with the celeriac through a metal sieve or potato sieve, add a few tablespoons of the cooking water until a smots puree. stir in the garlic, 1 tbsp olive oil, and sea salt to taste. sprinkle with freshly ground black pepper and place a lump of butter on top. serve immediately.

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