| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tvfn |
1 |
Servings |
INGREDIENTS
| 5 |
md |
Russet potatoes, (about 1 1/4 pounds) peeled and quartered |
| 2 |
ts |
Red wine vinegar |
|
|
Salt and freshly ground black pepper to taste |
| 4 |
md |
Beets, (about 1 to 1 1/4 pounds) |
| 1/4 |
c |
Milk |
|
|
Salt and freshly ground black pepper to taste |
| 2 |
oz |
Unsalted room temperature butter, (1/2 stick) chopped |
| 2 |
tb |
Fresh minced chives or green onions |
INSTRUCTIONS
POTATOES
BEETS
For the potatoes, place in a medium pot and cover with cold salted water.
Bring to a boil over medium high heat. Reduce heat and simmer until very
tender and almost falling apart, for about 20 minutes; drain. Set a large
holed sieve over the same pot. Mash the potatoes through the sieve, using a
large mallet and up/down motion. Stir in the vinegar. Season with salt and
pepper. (This can prepared ahead, covered and set aside at room
temperature.) Meanwhile, cover the beets with cold salted water in medium
pot. Bring to a boil over medium high heat. Reduce heat and simmer until
very tender and easily pierced with a knife, for about 20 minutes; drain.
Puree the beets with the milk in a blender until smooth, pulsing on/off and
stopping to scrape down the sides of the container. Season with salt and
pepper. Strain the beet puree into the potatoes through a fine sieve,
pressing on the beets. (This can be prepared ahead, covered and set aside
at room temperature.) To serve, stir the puree over medium high heat until
warm, using a wooden spatula. Add the butter and stir until smooth. (This
can prepared 1 hour ahead to this point and kept warm in a larger pan of
gently simmering water [ban marie]. Stir occasionally) Mix in the chives.
Mound in a vegetable dish or spoon out onto 4 to 6 large plates with an
entree. Serve immediately. Yield: 4 to 6 servings
Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Posted to MC-Recipe
Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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