Corn, crème fraîche and chipotle mash

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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
Salt
75 g crème fraîche
100 g corn
1 pinch of cayenne pepper
500 g potatoes
½ pepperoncino

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