Savory Potato Tuille - CD Recipes -
Cooking District Recipes

Savory Potato Tuille

Categories: Amuse, Appetizers, Batters, Garniture
Step 1
1 lb • Potatoes - russet • cooked and mashed
4 oz • Butter - soft
Cook potatoes and let dry out. Rice while still warm and mix with soft butter. Reserve for step 2
Step 2
1/2 cup • Egg whites
1 tbsp • Dijon mustard
1/2 tsp • Thyme - fresh
1/4 tsp • Tarragon
Salt and Pepper to taste
Whip egg whites with mustard to a very soft stage. Add in herbs and salt and pepper. Fold gently into potato mixture to incorporate. Use the same type of template as you would for dessert tuille, using a Silpat.

Working very quickly, bake in a 325 oven to golden brown. Mold around desired shape. Great for appetizer, salad or crisp entree garnish.


No documents found

Sign In to post a comment.