Description
This is a simple pommes purée recipe that I use during the winter months to add color and depth of flavor to some of my meat dishes.
Ingredients
Instructions
- Peel and cut potatoes into 1" chunks. Cover with cold water, add salt, and bring to a simmer over high heat.
- Once a simmer is achieved, reduce heat to medium-low and simmer potatoes gently until fork tender.
- While potatoes are simmering, in a separate pan, combine bell peppers, shallots and white wine and slowly bring to a simmer over medium heat. Continue to simmer until bell peppers are soft and tender.
- Once potatoes are fork tender, drain and reserve.
- Place bell pepper mixture in a blender with Xanthan Gum and blend on medium speed for about 30 seconds.
- Slowly start to add in butter, one cube at a time, forming an emulsification. Continue to add in all the butter until a thick emulsification is formed. Set emulsification aside. Note: If your bell pepper mixture isn't hot enough to start with, the butter will seize the blender by rapidly cooling the liquid.
- Place cooked potatoes in food processor (this will need to be done in batches), with enough bell pepper emulsification to create a smooth puree. Try to achieve this puree with as little mixing as possible. Over mixing the potatoes will cause a gummy texture.
- Push finished pommes purée through a tamis to ensure a smooth and creamy texture. Add additional salt and pepper to taste.
- Reserve for service in a double boiler.
There are 10 Comments
Pommes puree is too thick to
Pommes puree is too thick to pass through a chinois and the holes in a china cap are too large. If you really want a tamis, you can find one on the JB prince website. Here's the one that I use at Stella. http://www.jbprince.com/utensils/french-st-st-sieve-12-inch.asp
Pommes puree is too thick to
Pommes puree is too thick to pass through a chinois and the holes in a china cap are too large. If you really want a tamis, you can find one on the JB prince website. Here's the one that I use at Stella. http://www.jbprince.com/utensils/french-st-st-sieve-12-inch.asp
I don't know. One of the good
I don't know. One of the good things about a tamis is that it's flat so you can push things through with a flattened rubber scrapper. They're also reinforced to withstand this constant "pushing" pressure, where as strainers not so much.
It looks like a good strainer though, so if you buy it and it doesn't work out the way you want it to, at least you'll have a nice strainer on your hands.
I don't know. One of the good
I don't know. One of the good things about a tamis is that it's flat so you can push things through with a flattened rubber scrapper. They're also reinforced to withstand this constant "pushing" pressure, where as strainers not so much.
It looks like a good strainer though, so if you buy it and it doesn't work out the way you want it to, at least you'll have a nice strainer on your hands.