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Looking to upgrade your traditional potato purée recipe? Chef Ariel has just the trick.

Serves 5

Before you start
Preheat oven to 180° Celsius

Basic Ingredients
kilogram red potatoes
1 small cauliflower
200 grams Jerusalem Artichokes
10 grams diced mint leaves
1 tablespoon mustard seeds
150 grams of unsalted Irish butter
700 ml of reduced fat milk (3%)
Salt and pepper to taste

Peel the potatoes. Fill pot with cold water and put in the peeled potatoes. Bring to a boil and then lower the fire to medium heat until potatoes are nice and soft. Peel the artichokes and bring a second pot with water to a boil. Add 30 grams of butter and carefully place the artichokes in the pot  letting it cook until soft. Clean the cauliflower from its main stem. Mix with sea salt and olive oil in a small dish and bake in the over until it is golden roasted. Mash the . potatoes with the artichokes. Add the diced mint, mustard seeds and roasted cauliflower to the puree. In a pan, warm up the milk and add butter until fully melted. Add salt and pepper to taste and top it on the puree.

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