Это предварительный просмотр рецепта "Truffle Potato Saute With Melted Leeks And Crispy Potato Skins".

Рецепт Truffle Potato Saute With Melted Leeks And Crispy Potato Skins
by Global Cookbook

Truffle Potato Saute With Melted Leeks And Crispy Potato Skins
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  Порций: 6

Ингредиенты

  • 2 c. julienne leek
  • 3 Tbsp. butter
  • 1 Tbsp. canola oil
  • 1 Tbsp. chopped garlic
  • 1 tsp sugar
  • 1 pch salt
  • 2 Tbsp. creme fraiche
  •     For the potatoes
  • 3 x Yukon Gold potato, scrubbed, cleaned, peel, reserved
  • 2 Tbsp. butter
  • 1 lrg finely diced shallot
  • 1/2 c. corn kernel
  • 1/4 c. white wine
  • 2 Tbsp. minced thyme
  • 1/3 c. parmesan cheese, shavings
  • 3 Tbsp. minced black truffle
  • 1 Tbsp. white truffle oil
  •     vegetable oil, for frying

Инструкции

  1. For the leeks:Preheat the oil to 375 degrees Fahrenheit.
  2. To prepare the leeks, heat the butter and oil in a non-stick pan over a medium heat. Add in the leeks and cook for 3 min. Add in the garlic and sugar and cook another 5 min or possibly till tender. Season and stir in the creme fraiche. Take the pan off the heat and keep it hot till serving.
  3. For the potatoes:Fry the potato skins in the vegetable oil and drain them on paper towels.
  4. In a non-stick pan heat the butter, add in the shallot and cook for 1 minute. Add in the diced potatoes and cook for 6 min or possibly till soft. Add in the corn and cook for 3 more min. Deglaze the pan with wine and cook for 4 more min. Season the potatoes, add in the thyme and stir in the parmesan and extra virgin olive oil. Remove the pan from the heat.
  5. Serve with the melted leeks and the crispy potato skins.
  6. Preparation time is 25 min.
  7. For the leeks