Small Red Potatoes Carved into Mushroom Shapes
recipe and
photograph created by Peggy Bucholz www.finedinings.com
Recipe Type: small red potatoes, vegetable, truffle oil,
mushroom shapes, side dish
Prep Time: 20 min
Total Time: 20 min
Yield: 4 to 6 servings
Ingredients:
2 pounds
Small red potatoes, 3 to 5 per person
4 tablespoons butter, melted
1 tablespoon White Truffle Oil
1 teaspoon coarse sea salt
freshly cracked black peppercorns to taste
1/4 cup chives, chopped for garnish
Instruction:
Use a utility knife to make a 1/4-inch deep cut
completely around the middle of red potato. Make stems of mushrooms by cutting approximately 1/4-inch deep cuts vertically all around the
lower half of the cut potato leaving the center bottom half intact until
it looks like a mushroom stem. Place in cold water to prevent turning
brown while you cut more (save the discarded potato pieces for soups or stews).
Bring a pot of salted water to boil, insert a steamer basket with
potatoes, cover and cook until they are tender but not mushy, test by poking with the tip of a sharp knife. Carefully drain without severing mushroom stems, they are
fragile. Add melted butter blending carefully. Arrange 3 to 5 potatoes per individual plate, add salt and pepper, drizzle with truffle oil, garnish with chopped chives and serve.
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Wine
recommendation: Pinot Noir; Chardonnay |
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