Sweet pepper, spring onion and Gruyère mash

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Preparation

600 g potatoes, mealy, medium-sized
Peel and quarter the potatoes and put into the plastic perforated cooking tray.
Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.
Power-Steaming 100°C for 14 Mins
½ sweet pepper, red
½ sweet pepper, green
½ onion
Finely chop the onion and red and green peppers. Add to the steamed potatoes and steam.
Add ingredients
Power-Steaming 100°C for 2 Mins
½ pepperoncino, chopped
60 g butter, liquid
120 ml milk
120 g Gruyère, grated
Salt
Finely chop the pepperoncino.
Transfer the steamed potatoes and steamed vegetables to a bowl. Mash with a potato masher and mix in the other ingredients. Season with salt to taste.
1 spring onion, cut into rings
Cut the spring onion into thin rings.
Garnish the mashed potato with the spring onion
  • Hardened glass dish
  • Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity Ingredient
600 g potatoes
½ pepperoncino
120 ml milk
Salt
60 g butter
½ onion
120 g Gruyère
1 spring onion
1 sweet pepper

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