John Myers
Contents
show
Potato Puree Farmer’s Style
The perfect potato puree farmer’s style recipe with a picture and simple step-by-step instructions.
- 400 g Floury potatoes
- 750 ml Organic vegetable broth made from dry product
- 100 ml Cream 30% fat
- 25 g Butter
- 25 g Salt
- 25 g White milled pepper
- 25 g Nutmeg
- 1 tbsp Oil – sun + olive
- 50 g Bacon slices
- 1 piece Onion red, small
- 1 tbsp Parsley smooth fresh, cut
- 300 g 2 Präserven marinierte Heringsröllchen mit Zwiebel, abgetropft-aus Kühlregal
preparation
- Peel and quarter the potatoes and add them to water. Peel onion and chop finely. Cut the bacon slices into strips and dice finely. Rinse the parsley, spin dry, pluck the leaves from the parsley branches and cut into small pieces.
preparation
- Bring the potatoes to the boil in 750 ml of cold water, stir in the vegetable stock powder, reduce the heat and cook the potatoes with the lid on for about 20 minutes. Heat the cream, salt, pepper, butter and nutmeg in a small saucepan at the same time. Heat the oil moderately in a pan, fry the bacon cubes in it, add the onion and braise. Drain the cooked potatoes thoroughly and let them evaporate with the residual heat of the stove, swirling every now and then. Mash the potatoes with a masher, add the cream mixture in portions and stir until smooth with a whisk. Add the bacon / onion mixture with the frying fat and parsley and fold in thoroughly. Season again to taste.
Serving
- Arrange the puree with the herring rolls decoratively on dinner plates and enjoy.
Facebook Comments