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  • Not vetted for CNN

    • Posted March 7, 2013 by
    ebanreb
    Location
    France

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    Browned of asparagus to truffée mashed potatoe

    By ebanreb  |  Posted March 7, 2013  |  France
     

    Browned of asparagus to truffée mashed potatoes/ Rissolée d'asperge à la purée truffée

     

     

    Ingredients:

     

    12 beautiful white asparaguses
    2 liters of water
    salt, pepper, nutmeg
    1/2 celeriac/ananas roti
    1 large potato
    25 G of butter
    2 mauve potatoes (truffle of China) 1 C. of master keys stones

     


    Method:

     

    Peel white asparaguses and poach them with salt toilets. Make celery mashed potatoes, to which you add parts of truffle. Clear up mashed potatoes with soup of poultry, but bœuf. Season salt, pepper and nutmeg. Poach asparaguses with to ridge, in order to obtain has beautiful gilded color. Draw up them one mashed potatoes, while furnishing with vermicelli with potatoes mauve and samphire, around.



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