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Potato-orange puree

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Ingredients for 4 servings:

  • 600 g potatoes, floury
  • 800 ml beef broth, instant
  • 3 oranges
  • 200 ml cream
  • some sea salt
  • some sweet paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the top and bottom of the oranges and cut away the peel all around, leaving only the flesh. Remove the fillets and cut into fine cubes. Peel the potatoes and cook them in the beef broth. Drain and allow to evaporate, then press them through a potato ricer while still warm until stiff. Add the cream and seasonings and fold in gently. Add the diced oranges and fold in gently.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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