时蔬芝士薯泥

材料
大型马铃薯1个,切丁
奶油50毫升
无盐牛油10克
松露油1大匙
蒜头碎1/2小匙
精纯初榨橄榄油1大匙
青芦笋1根
花椰菜5克
西兰花5克
胡萝卜5克
香菇5克
帕马森芝士碎10克
花苗适量
盐少许
拌好的墨鱼汁面包糠适量
做法
- 把马铃薯煮软,用叉子压成泥,和牛油、奶油、松露油和少许盐一起拌匀待用。
- 把马铃薯泥盛盘,上面均匀撒上芝士碎,放进烤箱烤至表面金黄。
- 把蔬菜用滚水煮熟。把蒜头用清油炒香,加入蔬菜翻炒均匀,用盐调味。
- 把蔬菜和拌好的墨鱼汁面包糠装饰在芝士马铃薯泥上即可。
Potato Garden with Seasonal Vegetables
Ingredient
1 US potato, diced
50ml cream
10g unsalted butter
1 tbsp truffle oil
1/2 tsp chopped garlic
1 tbsp extra virgin olive oil
1 asparagus
5g cauliflower
5g broccoli
5g carrot
5g shimeiji mushroom
10g grated parmesan cheese
some assorted micro cress
pinch of salt
some pre-mixed squid ink with bread crumb
Method
- Boil potato till soft, mash it with fork, mix in butter, cream, truffle oil and pinch of salt. Set aside.
- Scoop mashed potato on a bowl, sprinkle grated parmesan cheese on top, bake in oven till the surface is golden brown.
- Poach vegetables till cooked. Saute chopped garlic with oil, tossed it together with vegetables and season with a pinch of salt.
- Place vegetables and squid ink bread crumb on top of baked cheese mashed potato to create a garden.
食谱提供
Nalati Restaurant & Events
Level 1 & 2 Republic Plaza 1,
9 Raffles Place
6223 1258
菜肴示范
吴岳宗 Gary Wu
餐馆主厨
TEXT 若昕 PHOTOS Kin@Say Cheese Studios