in Dessert Recipes

Caramelized potatoes with rhubarb, strawberries and peach

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Ingredients for 1 servings:

  • 300 g potatoes, small, young (e.g. triplets)
  • 3 stalk(s) rhubarb
  • 1 peach(s)
  • 100 g strawberries
  • 1 tbsp sugar
  • 1 tsp margarine
  • 4 tbsp water
  • Sugar or sweetener

Instructions

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

Cook the potatoes for about 20 minutes and peel while still hot. Slice the rhubarb, add it to a saucepan with a little water, and bring to a boil briefly. Let the rhubarb cool slightly and season with sugar or sweetener. Slice the peach and strawberries and mix with the rhubarb. Caramelize the sugar in a non-stick pan until golden brown. Add the margarine and melt. Remove the pan from the heat briefly, add water, and then let the caramel cook. Add the potatoes to the pan and caramelize all over. Serve the potatoes warm with the fruit salad.

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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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