Gastronomixs

Smoked herb-potato purée

Creation by Jacob Jan Boerma, De Leest restaurant***, Vaassen, the Netherlands.

Smoked herb-potato purée

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Ingredients

200

g

potato purée

50

g

smoked butter

2

tbsp

smoked olive oil

75

g

herb purée made from spinach, parsley, chervil, dill, and chives

25

g

crème fraîche

Preparation method

  • Boil the herbs in salted water until just about done, rinse, and then finely blend.
  • Mix the smoked butter into the potato purée and, just before serving, add the herb purée with the smoked olive oil and a little crème fraîche.

Serving suggestions

  • As a component of a main dish, e.g. with crispy sweetbreads, with white onions, black garlic and briefly cooked vegetables.

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