| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Japanese | 4 | servings | |
INGREDIENTS
| 4 | md | Idaho potatoes; peeled, cubed, |
| And rinsed | ||
| 1 | ts | Salt |
| 1 | md | Black summer truffle -; (abt 1/2 oz) |
| 1 | c | Milk |
| 4 | tb | Unsalted butter |
| 1 | oz | Prepared truffle butter |
| 3 | tb | Extra-virgin olive oil |
| 1 | c | Chopped leeks; white and pale green part |
| Only | ||
| 3 | ts | Chopped chives |
| Coarse salt | ||
| Freshly-ground white pepper |
INSTRUCTIONS
Fill a medium saucepan with potatoes, water to cover and salt. Bring to a boil, reduce heat, and simmer until tender, about 20 to 25 minutes. Meanwhile, trim black skin from truffle with a paring knife, and finely chop, reserving the trimmings. Using a truffle slicer or Japanese mandoline, thinly slice the truffle and reserve. In a small saucepan heat the milk and butter over low heat until the butter has melted. Drain the potatoes into a colander. Put potatoes through a food mill and transfer to an electric standing mixer fitted with the paddle attachment. On low speed, combine potatoes and milk mixture until no lumps remain; be careful not to beat any more than needed to do that. Add truffle butter and combine. In a small skillet over medium heat, saute leeks in 2 tablespoons extra-virgin olive oil until tender, about 2 to 3 minutes. Season with salt and pepper. Add reserved truffle trimmings and saute for about 1 minute, until truffle is tender. Transfer leeks and truffles and 2 teaspoons chives to potatoes and combine. Remove to a serving bowl and sprinkle with remaining chives. In the same skillet over medium low heat, quickly saute the sliced truffles in about 1 tablespoon of olive oil, for about 1 minute. Garnish potatoes with sliced truffles and serve immediately. Makes 4 to 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Per serving: 325 Calories (kcal); 24g Total Fat; (64% calories from fat); 5g Protein; 25g Carbohydrate; 39mg Cholesterol; 572mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Franck Deletrain, executive chef of Patroon in N Converted by MM_Buster v2.0n.
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