The Vitelotte it's great!
They can brighten up a simple puree with their purple color.
They have no big difference in taste compared to other potatoes, and their advantage lies essentially in their color.
For 3 persons:
- 500g potatoes Vitelotte
- 20cl
semi-skimmed milk - salt and pepper
Wash and scrub potatoes.
Vitelotte Cook in a large saucepan of boiling water for about 15 minutes.
To check for doneness, pierce with a knife, if it sinks it's easily done.
Vitelotte Drain, cool and remove skin.
Mash the potatoes in a potato masher or fork and place in a saucepan.
Add milk, salt and pepper and heat a few minutes over low heat.
Serve with a roast meat.
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