Purée aux Herbes (Herb and Potato Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 150 grammes sorrel leaves
- 75 grammes watercress leaves
- 75 grammes chervil pluches and fresh burnet
- butter
- 1 litre water
- 12 grammes salt
- 700 grammes potatoes
- 200 grammes Beurre printanier aux herbes
- a few basil leaves
- chervil pluches
Instructions
- Shred 150 grammes of sorrel leaves, 75 grammes of watercress leaves and 75 grammes of chervil pluches and fresh burnet, and stew them in butter.
- Moisten with 1 litre of water, season with 12 grammes of salt, add 700 grammes of potatoes and cook gently.
- Pass through a tammy cloth.
- At the moment of serving, finish with 200 grammes of Beurre printanier aux herbes to which a few basil leaves have been added, and with chervil pluches.