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Wasabi Potato Puree

Thu, 02/22/2007 - 3:39PM by partysugar 0 Comments -



Wasabi Mashed Potatoes
From Wolfgang Puck

1 pound russet potatoes, peeled
Salted water
4 tablespoons butter, cut into pieces
1/4 cup heavy cream, heated
1 tablespoon roasted garlic puree (recipe below)
1/2 pound spinach, stems removed
1 teaspoon wasabi mustard powder
Wasabi oil, to taste
Salt and freshly ground black pepper

  1. Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender.
  2. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
  3. Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly.
  4. Transfer to a blender and add wasabi powder and wasabi oil. Process to a puree.
  5. Stir into warm mashed potato. Season with salt and pepper to taste.

Serves 4.



Roasted Whole Garlic
From Wolfgang Puck

4 whole heads of garlic
About 1/3 cup extra virgin olive oil

  1. Preheat the oven to 375 degrees F.
  2. Arrange the garlic heads in a small roasting pan and toss with the olive oil, coating them well.
  3. Roast garlic until very tender, 50 to 60 minutes. Remove from the oven and cool.
  4. When cool, cut the heads in half, crosswise, with a serrated knife and remove the softened garlic pulp. This can be done by squeezing each half or by scooping the garlic out with a tiny teaspoon or small knife.
  5. Transfer to a container, cover, and refrigerate. Use as needed.

Makes about 1/2 cup.




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