Potato Puree With Walnut Oil Recipes

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.

SPICED BEET PUREE WITH WALNUT OIL

Steps:

• Preheat oven to 400 degrees. On a large double sheet of aluminum foil, place the beets with the garlic, bay leaves, cloves and allspice. Wrap up into a package and roast until beets are tender, about 2 hours.
• Open the package, cut the stems off the beets and peel. Place the beets in a food processor and process until smooth. Stir in the walnut oil and the salt. Divide among 4 plates and serve immediately.

FRENCH POTATO PUREE

Steps:

• Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
• Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.
• When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve.

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.

ROASTED-PEAR-POTATO-AND-WATERCRESS PUREE WITH TOASTED WALNUTS

Steps:

• Preheat oven to 450 degrees. Place the potatoes on a baking sheet and roast for 20 minutes. Peel, halve and core the pears. Place the pears on the baking sheet with the potatoes and roast until the potatoes and pears are soft, about 40 minutes.
• Meanwhile, bring a pot of water to a boil. Add the watercress and blanch for 1 minute. Drain well. Place the watercress and the pears in a food processor and process until smooth, stopping to scrape down the sides of the bowl.
• Cut the potatoes in half lengthwise and scoop out the flesh. Pass the potato through a ricer into a medium-size bowl. Stir the pear mixture into the potato until smooth. Season with the salt and pepper to taste. Divide among 4 plates and sprinkle with the toasted walnuts. Serve immediately.

BISTRO POTATOES SAUTEED WITH GARLIC & WALNUT OIL

Steps:

• Peel (or, if the skin is thin, leave the peel on) and thinly slice potatoes. Wrap in a thick towel to absorb any liquid.
• In a large skillet, heat the oil over medium-high heat until hot but not smoking. Add the potatoes and sauté, shaking the pan from time to time until the potatoes are thoroughly cooked and browned on both sides, about 20 minutes. Season with nutmeg, salt and pepper to taste as the potatoes are being tossed.
• To serve, sprinkle on the garlic, parsley, and chives, and toss to blend.

PAN ROASTED SCALLOPS W SWEET POTATO PUREE AND WALNUT VINAIGRETTE

Steps:

• Preheat oven to 350°F.
• For the puree: Wash the yam and towel dry. Puncture it with a fork in several places, season it with salt and pepper, wrap it in a damp paper towel and microwave on high for approximately 3 minutes (until the center is cooked and soft). Cut the cooked yam in half long ways and scoop out the flesh. Puree in a food processor or with a blender. Season with butter, salt, and pepper to taste. Set aside.
• For the vinaigrette: Place walnuts on a baking sheet and cover with the granulated sugar. Bake at 350 for 7-8 minutes. Remove from oven and cool. Then, in a bowl, whisk together the walnut oil, 4 tsp of olive oil, vinegar, walnuts, and shallots. Season with salt and pepper and set aside.
• For the scallops: Season the scallops with salt and pepper on both sides. Heat a non-stick pan on high heat (7 out of 10 on my stove) with the remaining 1 tsp of olive oil. Sauté the scallops a few minutes on each side until golden brown. Total sauté time should be about 6 minutes.
• Once scallops are ready, quickly toss 2 tsps of the vinaigrette with the arugula leaves in a separate bowl.
• For assembly: Spread the puree onto each plate into a flat pancake (you can warm the puree in the microwave if it has become cold). Top the puree pancakes with a small pile of seasoned arugula leaves. Then place 3 sautéed scallops on top of the leaves. Finish each plate by drizzling the vinaigrette over the top, drizzling around the plates edge for a "gourmet" finish!

TRUFFLE OIL POMME PURéE

Steps:

• Peel the potatoes and cut into even size dice so they all cook at the same time - about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes very thoroughly or press them through a potato ricer or mouli (vegetable mill) back into the pan - they should be completely lump free. Don't be tempted to use a food processor though, as it will make the potatoes gluey.
• Gradually beat 100g/4oz of the butter into the potato until it starts to look shiny. Heat the milk in a small pan and cream until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. The potato should become a soft velvety purée. You may not need all the creamy milk. Add the truffle oil and seasoning to taste. Keep warm until required or, if making ahead, cool and chill. When reheating, add a little extra creamy milk to soften the texture, and the last of the butter if you like.

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.

CREAMY TURNIP PURéE WITH WALNUTS, ANCHOVIES, AND PARSLEY

Steps:

• Cook turnips and garlic in large pot of boiling salted water until turnips are very tender, about 30 minutes. Drain. Return turnips and garlic to pot; stir over medium-high heat until dry, about 2 minutes. Working in batches, puree turnips, garlic, 1 1/2 cups cream, and butter in processor until smooth. Return puree to pot. Season to taste with salt and pepper. Add more cream if necessary to reach desired consistency. (Can be made 1 day ahead. Cover and refrigerate.)
• Heat olive oil in heavy medium skillet over medium-low heat. Add anchovies and cook, mashing with back of wooden spoon until dissolved, about 1 minute. Add walnuts and cook until slightly crisp, about 5 minutes. Stir in parsley. Rewarm turnip puree over medium heat, stirring frequently. Transfer to serving bowl. Spoon walnut mixture over.