| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
Dujour12 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Russet potatoes; peeled and cut into |
|
|
; 1/4-inch dice, |
|
|
; about 3 cups |
|
|
Diced) |
| 1 1/2 |
c |
Fresh corn kernels; about 3 ears |
| 2 3/4 |
c |
Red bell pepper juice; see note below |
| 1 1/2 |
ts |
Hungarian paprika |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
tb |
Lemon juice; or as needed |
| 3 |
tb |
Heavy cream |
| 6 |
tb |
Unsalted butter; cut into 6 pieces |
| 1/2 |
c |
Freshly grated Parmesan |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground white pepper |
| 1 |
|
Sprig fresh chervil; for garnish |
| 12 |
|
Scallions; trimmed and grilled |
|
|
; until lightly |
|
|
; charred, for |
|
|
; garnish |
INSTRUCTIONS
Red bell pepper juice:
Take about 7 red peppers, stem and seed them, then put through an
extractor-type juicer.
In a large non-reactive sucepan combine the potato cubes, corn kernels,
pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring
frequently, for 8 to 10 minutes or until the potatoes are just tender and
the juice is reduced by about 1/3. Add a teaspoon of the lemon juice,
taste, and add more if needed. Continue to reduce and, when the mixture is
almost dry, add the cream and reduce the heat to low. Cook for 1 minute
more, stir in the butter, and remove from the heat. Stir in the Parmesan,
salt, and pepper. Serve immediately in warmed bowls, garnishe with a few
sprigs of chevril and 2 grilled scallions.
Yield: 6 servings.
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