Smoked herb-potato purée
Creation by Jacob Jan Boerma, De Leest restaurant***, Vaassen, the Netherlands.
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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.