The Purple Potato and Herb Puree is certainly a dish to be eaten piping hot on the coldest days of the year, as it not only warms the body but also lifts our mood with its deliciousness. However, I must say, even at room temperature it is quite good, and if you want, you can sprinkle it with some grated pecorino romano.
For this recipe, I used a IKOHS Uma 8 inches
Sponsored by fruits/vegetables An Apple a Day
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 medium purple potatoes
- 1 large red onion
- 2 cloves garlic
- 2 sprigs rosemary
- 1 bunch sage
- 16 small bread croutons
- to taste extra virgin olive oil
- to taste salt and pepper
Tools
- Immersion Blender
- 2 Pans
- Saucepan
How to Prepare the Purple Potato and Herb Puree
Before preparing the Purple Potato and Herb Puree, organize your workspace with all the ingredients already measured, so you have everything at your fingertips.
Peel the potatoes, cut them into pieces, and sauté them in a non-stick pan with 4 tablespoons of extra virgin olive oil, along with the sliced red onion and the 2 garlic cloves, so that all these ingredients can become well-flavored.
Also add a sprig of rosemary, and half of the bunch of sage, roughly chopped, as they will be minced later, and season with salt and pepper.
Pour about 7 oz of hot water, and continue cooking for about 20 minutes, or until the potatoes have softened.
Once cooked, place them in the cup of the immersion blender, and blend finely, adding more water if necessary, as the liquid already present might not be enough.
Finally, pour everything into a saucepan, bring to a boil, and let cook for another 10/15 minutes.
Meanwhile, toast the small slices of bread on the stovetop in a non-stick pan drizzled with 2 tablespoons of oil.
When the bread slices are golden brown, sprinkle them with the finely chopped remaining herbs, as it could be annoying to find large pieces in your mouth.
Serve your Purple Potato and Herb Puree immediately and piping hot in bowls, with toasted bread and another drizzle of oil.
Tips and Variations:
You can certainly prepare the Purple Potato and Herb Puree well in advance, and then heat it up when ready to serve.
If you like purees, don’t miss: Chickling Pea, Sausage, and Crouton Puree
Did you like my Purple Potato and Herb Puree recipe? Follow me on Facebook to not miss any updates!!
