Potato Pure With Hazelnut Oil Recipes

SWEET POTATO AND HAZELNUT MASHED POTATOES

Steps:

• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Mash the potatoes until smooth, then stir in the hazelnuts, heavy cream, sour cream, and apple cider. Season to taste with salt and pepper.

SWEET POTATO TORTELLINI WITH HAZELNUT SAUCE

Steps:

• Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil, herbes de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 25-30 minutes or until tender, stirring once. Cool slightly., In a small skillet, heat remaining oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Transfer to a food processor. Add sweet potatoes, ricotta cheese, liqueur, nutmeg and the remaining salt and pepper; process until blended., Place 1 tablespoon filling in center of each wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull opposite corners together, forming a boat; moisten with water and pinch to seal., In a Dutch oven, bring water to a boil. Reduce heat to a gentle boil. Cook tortellini in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., In a small heavy saucepan, melt butter over medium heat. Add sage; heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in cherries and hazelnuts. Serve with tortellini. Top with cheese.Freeze option: Freeze uncooked tortellini on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook tortellini as directed, increasing time to 1-1/2 to 2 minutes or until they float. Serve as directed.

POTATO PUREE

Steps:

• Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
• Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
• Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

REALLY CREAMY POTATO PURéE

Steps:

• Preheat the oven to 400 degrees F.
• On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
• Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
• Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.

POTATO PUREE WITH WALNUT OIL

Steps:

• Place potatoes in a large pot, and add enough cold water to cover by 2 inches. Add 1 teaspoon salt. Bring to a boil, and cook until tender, about 10 minutes. Drain, and pass hot potatoes through a ricer or a food mill into a large bowl. Cover to keep warm.
• Combine milk, butter, and 1 tablespoon salt in a saucepan over medium heat, and cook until steaming but not bubbling. Add hot-milk mixture to potatoes, and stir until smooth. Stir in oil. Season with pepper.
• Just before serving, beat potato mixture with a whisk until fluffy, 3 to 5 minutes. Season with salt to taste.

CARROT PUREE WITH HAZELNUT TAPENADE

Steps:

• This carrot-potato puree has an amazing silky-smooth texture. We give it a sophisticated touch with a quick tapenade made with green olives, orange zest, hazelnuts and garlic. For a simpler dish, just make the puree and skip the topping.;
• 1. Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.
• 2. Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
• 3. Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt. Process until smooth. Serve each portion with a spoonful of the hazelnut tapenade.
• NUTRITION INFORMATION: Per serving: 195 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 28 g carbohydrate; 4 g protein; 5 g fiber; 504 mg sodium; 837 mg potassium.
• Nutrition bonus: Vitamin A (337% daily value), Vitamin C (28% dv), Potassium (24% dv).
• 1 1/2 Carbohydrate Servings
• Tip: To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris;

SWEET POTATO WITH ROASTED HAZELNUTS

Steps:

• Preheat oven to 220C (430F). Spread hazelnuts on a baking tray and roast for 10-15 minutes or until skins crack. Wrap nuts in a clean teatowel and rub to remove skins. Chop and set aside.
• Line a large roasting pan with non-stick baking paper. Arrange sweet potato in a single layer, spray with oil and turn to coat. Season with salt and pepper.
• Roast sweet potato, turning once, until golden and tender (15-20 minutes). Set aside to cool to room temperature.
• Dressing: place oil, vinegar, mustard and maple syrup in a screw-top jar. Season with salt and pepper. Secure lid and shake well to combine.
• Place sweet potato and hazelnuts in a large bowl. Drizzle with dressing and toss to combine. Serve.

HAZELNUT CRUSTED HALIBUT WITH GARLIC MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm.
• Preheat an oven to 500 degrees F (260 degrees C).
• While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside.
• Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
• Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer.
• To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.

POTATO SALAD WITH KALAMATA-HAZELNUT VINAIGRETTE

Steps:

• In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes., Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts., Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.

SWEET POTATO PURéE WITH GOAT CHEESE AND TRUFFLE OIL

Steps:

• Cook sweet potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Transfer sweet potatoes to processor. Add cheese and process just until mixture is smooth. Add butter and truffle oil. Process just until blended. Season puree with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir puree in large saucepan over medium heat until heated through. Transfer puree to bowl and serve.
• *Available at Italian markets, specialty foods stores and some supermarkets nationwide.

TROUT MUNIERE WITH HAZELNUT OIL

Steps:

• Pat the trout dry with paper towels. Cut the lemon in half and squeeze some juice inside the cavities. Sprinkle the trout with salt and pepper and dredge lightly with flour.
• Heat the butter and peanut oil in a large frying pan. When the butter is almost smoking, add the trout. Cook until golden, turning the heat down as necessary, and turn over, cooking on either side until the trout is done (about five to seven minutes on each side, depending on the size of the fish).
• Place on heated plates, sprinkle with hazelnut oil and chives, serve.

CITRUS VINAIGRETTE WITH HAZELNUT OIL

Steps:

• Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds.
• Whisk in the oils, then the herbs.
• Taste, and adjust any of the ingredients if necessary.
• The dressing should be fresh and sparkly.