PUREE OF NEW POTATOES WITH OLIVE OIL
This puree with oilive oil is not a dish
for the fainthearted.
Serves 4
-
10 oz (275 g) new potatoes, peeled and
scraped
-
1/4 pt (150 ml) double cream
-
1/4 pt (150 ml) fruity olive oil
-
Pinch of salt, pepper, cayenne
-
Cook the potatoes in boiling salted
water.
-
Drain and either push through a sieve or
mash with a Mouli legume.
-
Add the warmed cream and, using a wooden
spoon, beat until the cream is absorbed into the potato.
-
Now beat in the olive oil and continue
beating after all the oil has been absorbed.
-
Season with salt, pepper and cayenne and
turn into a serving dish.
|