Duchess Potatoes with Sugar Snap Mushroom Salad

Summary

Ingredients

For the potatoes:

• 750 g potatoes, floury boilin
• 3 egg yolks
• 75 g butter
• 3 pinches nutmeg
• 1 tablespoon water

For the salad:

• 150 g suar snap peas
• 250 g mushrooms
• 150 g rocket
• 150 g cherry tomato (s)
• 50 g parmesan (parmesan chips)
• 150 g lettuce, mixed your choice
• raspberry vinegar
• olive oil
• Salt and pepper

Print Recipe Pin Recipe

Instructions

1. For the duchess potatoes, peel and dice the potatoes and boil them in plenty of salted water until soft. Then drain and allow to evaporate. Mix with 2 egg yolks, butter and nutmeg, mash until creamy and add salt.
2. Pour the potato mixture into a piping bag and squirt small shapes onto a prepared baking sheet (baking paper). Mix one egg yolk with 1 tablespoon of water and brush the potato shapes with it
3. Then bake for 35 minutes in a preheated oven at 200 ° C.
4. For the salad, first mix the rocket with the lettuce and add the quartered cherry tomatoes. Mix the raspberry vinegar and olive oil in a ratio of 1: 2 and mix with the salad
5. Quarter the mushrooms, fry them in the olive oil, season with salt and pepper. Then briefly add the sugar peas at the end so that they still have a bite. Arrange the mushrooms and snow peas on the lettuce and serve sprinkled with the parmesan chips.