POMMES DE TERRE AVEC UDON
Provence meets the orient in this dish of fresh garden potatoes and fresh Japanese udon noodles. I'm amazed by the French influence in my rural Japanese town -- this recipe honors the mix of cultures. Can be eaten with a fork or chopsticks -- whatever your pleasure!
Provided by Ingy1171
Categories Vegan
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in large skillet and add chopped onions.
- Salt the onions to bring out flavor. Cook until slightly golden.
- Salt potatoes, add to skillet and cook until potatoes begin to soften and turn brown around the edges.
- Add rice wine vinegar to help the onions caramelize and bring out the natural flavor of the vegetables.
- Add chopped pepper, tomatoes and fresh udon noodles. Mix together and season with salt and pepper as needed.
Nutrition Facts : Calories 678.6, Fat 27.7, SaturatedFat 3.9, Sodium 38, Carbohydrate 100.1, Fiber 13.8, Sugar 9.6, Protein 11.9
POMMES DE TERRE BOULANGèRE
Provided by Jan Ellen Spiegel
Categories quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and add broth to cover by about 1 inch. Season with 1/2 teaspoon salt and a pinch of pepper, or to taste. Bring to a boil and simmer until just tender but not falling apart, about 20 minutes. Remove potatoes from broth (reserve broth for another use) and allow to cool to room temperature.
- Meanwhile, in a medium skillet, combine onion with 1 tablespoon fat. Place over medium-low heat and sauté until translucent, about 5 minutes. Season with salt and pepper to taste, and add 4 thyme sprigs. Reduce heat to low, and continue to cook, stirring occasionally, until onion is soft and caramelized, about 10 more minutes. Add vinegar, cook 1 minute more. Remove from heat, and discard thyme sprigs.
- Slice cooled potatoes into rounds 1/3 inch thick. Place a large cast-iron skillet over high heat, and add 2 tablespoons fat (or as needed to provide a thick coating on bottom of pan). When fat is extremely hot, add potatoes and allow to sit without stirring or shaking until seared and crispy.
- Turn potatoes and sear and crisp other sides. When well-browned, add caramelized onions, salt and pepper to taste, and stir to mix. Chop remaining 2 sprigs thyme (or if stems are woody, use leaves only), sprinkle over potatoes and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 1625 milligrams, Sugar 11 grams
POMMES DE TERRE FONDANTES
Provided by Pierre Franey
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the potatoes in a kettle and add water to cover and salt. Bring to the boil and cook about 3 minutes. Drain.
- Heat the oil in a saucepan large enough to hold the potatoes in one layer. Add the potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes.
- Pour off the fat and add the broth. Cover closely and cook over moderately low heat about 10 minutes. Add the butter and stir. Uncover the potatoes and cook until all the liquid is evaporated from the saucepan.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 492 milligrams, Sugar 1 gram, TransFat 0 grams
POMMES DE TERRE ROBUCHON
"These are mashed potatoes turned up to 11! The waxy fingerling potatoes, cooked in their jackets then passed through a food mill to make a fine purée, are deep and dense rather than fluffy and airy, and super-luxurious, loaded up with butter and cream. They go with any holiday favorite, from roast beef to turkey to lamb."
Provided by Manistee
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, cover the potatoes with cold water. Add 3 tablespoons of the kosher salt. Bring the water to a boil and simmer the potatoes until tender.
- Drain the potatoes and pass them through a fine-mesh food mill or ricer into a large bowl. Once nearly all of the potatoes have been passed through the mill, add the butter with the remaining potatoes to be passed through with them.
- Heat the cream in a large heavy-bottomed saucepan over medium heat. Add the mashed potatoes and heat through, stirring frequently. When the cream is fully incorporated, adjust the seasoning with the remaining tablespoon salt. The potatoes should have a thoroughly puréed consistency.
- Transfer the potatoes to a bowl and smooth, and using the curved edge of a small rubber scraper or spatula, feather the top. Sprinkle with the chives and serve.
Nutrition Facts : Calories 769, Fat 68.3, SaturatedFat 42.9, Cholesterol 203.5, Sodium 7041.6, Carbohydrate 37.4, Fiber 5.5, Sugar 2.7, Protein 5.5
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