Corn, crème fraîche and chipotle mash
Preparation
500 g potatoes, mealy | |
100 g corn, tinned | |
Peel and quarter the potatoes and put into the plastic perforated cooking tray with the corn. | |
Place the cooking tray on the hardened glass dish in the cold cooking space. Steam. | |
Power-Steaming 100°C for 16 Mins | |
75 g crème fraîche | |
½ pepperoncino | |
1 pinch of cayenne pepper, ground | |
Salt | |
Finely chop the pepperoncino. | |
Transfer the steamed potatoes and corn to a bowl. Mash with a potato masher and mix in the other ingredients. Season with salt to taste. |
- Hardened glass dish
- Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity | Ingredient |
---|---|
500 g | potatoes |
1 pinch of | cayenne pepper |
Salt | |
75 g | crème fraîche |
100 g | corn |
½ | pepperoncino |
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