Crème fraîche and pecan mash

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Preparation

600 g potatoes, blue-violet, 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 16 Mins
90 g crème fraîche
30 g butter, liquid
30 ml cream
30 g pecan nuts
Pepper
Salt
Toast the pecan nuts in a pan, then chop finely.
Transfer the steamed potatoes 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
600 g potatoes
30 ml cream
30 g butter
Salt
90 g crème fraîche
Pepper
30 g pecan nuts

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