Duchess Potatoes with Sugar Snap Mushroom Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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
- 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.
- 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
- Then bake for 35 minutes in a preheated oven at 200 ° C.
- 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
- 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.
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