|
Potato Puree Parmentier - Purée Conti |
|
Yield 10 quarts or 10 liters |
| Ingredients |
U.S. |
Metric |
|
Vegetable
Stock |
2 gallons |
8 liters |
| Potatoes |
6 pounds |
3 kilograms |
| Onions and Leeks |
2 1/2 pounds |
1.2 kilograms |
| Ham and Bacon Rind |
8 ounces |
240 grams |
| Fat |
4 ounces |
120 grams |
| Salt |
1 teaspoon |
6 grams |
| Cream (optional) |
1 pint |
5 deciliters |
| |
|
Procedure |
| 1. Sauté
onion, leeks, and bacon in fat till translucent, do not brown |
| 2. Add
the potatoes, continue to sauté |
| 3. Add
stock and seasoning |
| 4
Bring to a boil quickly, while stirring |
| 5. Cook
slowly for 2 hours and strain |
| 6. Put
through a sieve of food mill to puree |
| 7. Bind
with cream, adjust seasoning |
