Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cook the potatoes
Mashed potatoes
Parsnips
Serve
How it's done
Cook the potatoes
Cook the potatoes (uncovered) in salted water over a medium heat for approx. 30 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher.
Mashed potatoes
Combine the cream and saffron. Gradually add the cream and butter to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy, season.
Parsnips
Heat the butter in a pan. Add the parsnips, cook briefly. Pour in the stock, cover and simmer for approx. 10 mins. Remove the lid and simmer for a further 10 mins. Mix in the butter and almonds.
Serve
Mix the vinegar, oil and pomegranate seeds, season with salt. Plate up the mashed potatoes, top with the parsnips and pomegranate seeds.
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