Roast shallot and potato puree with red pepper
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | New potatoes approximately 2 inches round |
| 8 | larges | Shallots |
| 2 | Red peppers | |
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Sweet butter |
| 1 | teaspoon | Cayenne |
| 2 | tablespoons | Salt |
| Water/salt for cooking | ||
Directions
Peel potatoes, place in a pot and cover with water. Add 2 tablespoons of salt. Bring to a boil and simmer covered for approximately 20 - 25 minutes or until tender when pricked. While the potatoes are cooking, split the peppers in half and toss in a bowl with the shallots and olive oil. Place on a baking sheet and bake in an oven heated to 350 degrees for 25 minutes or until shallots are soft. Remove from heat and cool slightly. Take the skin off the shallots, peel and seed the peppers. Place both in a food processor along with cayenne, salt and butter. Puree. When potatoes are cooked, drain and pass through a food mill or ricer into a bowl. Fold in puree and check flavor.
Copyright 1996 Charlie Palmer
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.