Smoked herb-potato purée
Creation by Jacob Jan Boerma.
Ingredients
| 200 g | potato purée | |
| 50 g | smoked butter | |
| 2 tbsp | 30 ml | smoked olive oil |
| 75 g | herb purée made from spinach, parsley, chervil, dill, and chives | |
| 25 g | crème fraîche |
Instructions
Preparation method:
- Boil the herbs in salted water until just about done, rinse, and then finely blend.
- Mix the smoked butter into the potato purée and, just before serving, add the herb purée with the smoked olive oil and a little crème fraîche.
Serving suggestions:
- As a component of a main dish, e.g. with crispy sweetbreads, with white onions, black garlic and briefly cooked vegetables.