Red potato, cabbage and crème fraîche mash

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Preparation

450 g potatoes, red, mealy, medium-sized
150 g cabbage, blue
Peel and quarter the potatoes and put into the plastic perforated cooking tray. Wash the cabbage, cut into 5 mm thick slices and put in the cooking tray with the potatoes.
Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.
Power-Steaming 100°C for 16 Mins
50 g butter, liquid
75 g crème fraîche
sprig of parsley, flat-leaved
1 tsp paprika, ground
Salt
Pull the parsley leaves off the stems and chop.
Finely dice the steamed cabbage. Transfer the steamed potatoes to a bowl. Mash with a potato masher and mix in the cabbage and all the other ingredients. Season with salt to taste.
  • Hardened glass dish
  • Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity Ingredient
50 g butter
sprig of parsley
Salt
450 g potatoes
150 g cabbage
75 g crème fraîche
1 tsp paprika

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