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Potato – cucumber – puree

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Ingredients for 4 servings:

  • 1 ½ kg cucumber(s)
  • 2 tbsp salt
  • 900 g potatoes
  • 250 g cream
  • 150 g butter, soft
  • 1 tbsp coriander, fresh, finely chopped
  • Spice mix (five-pepper mix), freshly ground
  • Salt

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Peel, halve, and deseed the cucumbers, then slice, season with salt, and toss to combine. Drain in a colander for about 40 minutes. Rinse off the salt in water, pat the cucumber dry, puree, and squeeze the water into a clean cloth. Cook the unpeeled potatoes in salted water, let them cool slightly, peel, and mash. Reheat in a large pan, stir in the heated cream, mix in the butter and coriander, and season with salt and pepper. Reheat the mashed potatoes immediately before serving and toss with the cucumber puree.

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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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