This mouth-watering recipe is ready in just 1 hour and 15 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
Truffle potato:
1) Bring a large pot of water to a boil over medium heat. Add the potatoes and boil until fork tender, about 40 minutes. Strain the potatoes in a colander, then run the potatoes through food mill into a large bowl.
2) Warm the double cream and butter in a stainless steel pot over low heat. Fold the cream mixture into the potatoes. Add salt and pepper, to taste, along with six drops of black truffle oil.
Transfer to a serving bowl and serve.
Carrot puree:
1) Add the carrots to a stock pot and cover with water. Bring to a boil over medium heat and cook for 35 minutes.
2) Strain the carrots and add to a blender. Add the double cream and puree. Season with salt and pepper, to taste.
Transfer to a serving bowl and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and, therefore, we cannot make representation as to the results.
1) Bring a large pot of water to a boil over medium heat. Add the potatoes and boil until fork tender, about 40 minutes. Strain the potatoes in a colander, then run the potatoes through food mill into a large bowl.
2) Warm the double cream and butter in a stainless steel pot over low heat. Fold the cream mixture into the potatoes. Add salt and pepper, to taste, along with six drops of black truffle oil.
Transfer to a serving bowl and serve.
Carrot puree:
1) Add the carrots to a stock pot and cover with water. Bring to a boil over medium heat and cook for 35 minutes.
2) Strain the carrots and add to a blender. Add the double cream and puree. Season with salt and pepper, to taste.
Transfer to a serving bowl and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and, therefore, we cannot make representation as to the results.
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Overall Rating:
4.40
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