Potato quenelles served with an asparagus puree
Potato quenelles served with an asparagus puree
Share this recipe!
Directions
- For the quenelles, beat the egg and stir into the potatoes.
- Add the flour to make a firm paste.
- Season and sprinkle with the nutmeg and shape into small logs.
- Boil enough salted water to cook the quenelles and poach for about 5 minutes.
- Drain and set aside.
- Brown the butter and add the breadcrumbs and fry lightly.
- Place the quenelles into a baking dish and pour over the butter mixture, sprinkle with the Parmesan and bake until browned.
- In plenty of salted boiling water, boil the asparagus until just soft.
- Puree.
- To serve, brush the asparagus onto the serving plate and sit the quenelles over.
Ingredients
- 1 large egg
- 250 g potatoes, peeled, cooked and mash
- 120 g (1 cup) cake flour
- Salt and freshly ground black pepper, to taste
- Pinch of ground nutmeg
- 80 g butter, browned
- 100 g breadcrumbs
- 45 ml (3 tbsp) Parmesan, grated
- 250 g asparagus purée, to serve