Gastronomixs

Drained potato liquid

This special technique uses the cooking liquid from potatoes. This liquid, which is usually just poured down the drain, is bursting with flavour and vitamins.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Drained potato liquid

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Ingredients

4

 

shallots

clove

garlic 

tbsp 

caraway seeds 

1

kg

potatoes (Parel by Dalfsen /Eigenheimer) 

 

bay leaves 

20 

 

white peppercorns 

4

 

limes

As needed: 

 

salt 

As needed: 

 

water

As needed: 

 

butter 

Preparation method

  • Peel the potatoes.
  • Gently fry the shallot, garlic, and caraway seeds in the butter. 
  • Add the spices, herbs, salt, potatoes and water until the potatoes are just covered.
  • Continue to cook until the potatoes are done.
  • Drain through a sieve, collecting the cooking liquid.
  • Season to taste with olive oil, lime juice, and salt. 

Serving suggestions

  • As a component in a composition with Taleggio cheese, dill, and caviar.
  • As a component in a composition with sweet potato, fennel, green herbs, and entrecôte. 

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