Purée de Crosnes
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cook the stachys in salted water, keeping them somewhat firm, and add thereto four oz.
- of quartered potatoes per lb.
- of stachys.
- As soon as they are cooked, drain the stachys and the potatoes;
- rub them through a sieve, and dry the purée over a very fierce fire.
- Add the necessary quantity of milk to bring the purée to its proper consistence;
- heat;
- add butter away from the fire, and dish in a timbale.
Plating
Cookware for this recipe
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Chef's knife
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Sieve
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Colander