John Myers
Pluma with Chervil Root and Smoked Mashed Potatoes
The perfect pluma with chervil root and smoked mashed potatoes recipe with a picture and simple step-by-step instructions.
- 2 piece Pluma
- 1 kg Chervil roots
- 500 g Nut butter
- Salt
- 1 kilogram Potatoes
- 200 ml Cream
- Pluma – Feder The literally translated “feather” is a triangular, flat piece that lies in the front of the pig’s back. The shape is also reminiscent of a grand piano. The well-marbled cut stays juicy when grilling, sautéing and preparing in the oven.
- The chervil (Chaerophyllum bulbosum) is a biennial herb from the umbelliferae family that grows throughout Northern and Central Europe as far as the Middle East. The part used as a vegetable is the main root, which can form a wide variety of forms in the second year after sowing. From elongated to oval to spherical, spindle-shaped and bulbous. It is – depending on the course of the vegetation and nutrient supply – 3 to 10 centimeters long, measures 5 to 6 centimeters in diameter and, with exceptional specimens, can even weigh up to 200 grams. Probably introduced by monks in the Middle Ages, the chervil root, also known as chervil, chervil, beet chervil, chestnut or calf’s head, was found in many German gardens up to 200 years ago. After that, their spread steadily decreased.
- Peel the chervil roots, remove the nubsi, season with salt and vacuum seal. Cook for one hour at 85 ° C.
- Salt the pluma and bake in the oven at 60 ° C for two hours.
- Put the nut butter in an iron pan or saucepan and fry the chervil roots at 150-160 ° C.
- Put the cream in a bowl and carefully smoke. Peel and boil the potatoes, make the mashed potatoes with the smoked cream. Milk can be used instead of cream, but then whole milk because the fat molecules bind the smoke better.
- Brown the meat on high heat for a maximum of one minute.
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