Smoked herb-potato purée
Creation by Jacob Jan Boerma, De Leest restaurant***, Vaassen, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.