Tattie Hushie
Source of Recipe
the web
Recipe Introduction
Floury potatoes, such as russets, are potatoes that are more starch than water. They fall apart easily and disintegrate in water, thickening the cooking agent. Floury potatoes become light and fluffy when baked.
List of Ingredients
2 tablespoons butter
1 leek, sliced (if unavailable, use mild onion)
7 ounces cauliflower, cut into small florets (about 4 cups)
1 1/4 pounds floury potatoes, peeled and diced (we used russets)
2 1/2 cups whole milk
1/2 cup old-fashioned oats
2 1/2 cups well-flavored chicken stock
Salt and freshly ground black pepper Recipe
Heat the butter in a pot, add the leek and cauliflower, and cook gently for a few minutes. Add the potatoes, then cover and sweat for 10 minutes. Mix the milk and oatmeal and pour them over the vegetables. Add the stock, bring to a boil, and simmer until the vegetables are tender. Blitz the soup to a puree in a blender, then reheat gently and season to taste.
"A Passion for Potatoes" by Paul Gayler
|
|
member logon
