Potato and Garlic Purée

Boil sliced potatoes, garlic, parsley, and butter. Simmer 25 minutes, mash, and whisk in cream. Season with salt and pepper.

Vegetarian Garlic Side Dish

Estimated Nutrition

Calories

kcal / serving

750 kcal total

Carbs

2.5g

per serving

100 g total

Fat

0.75g

per serving

30 g total

Protein

0.35g

per serving

14 g total

Cook Time

minutes

Serves

ravioli

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Butter

tbsp

Cream

NutsSeeds

heads

Garlic

tbsp

Parsley

Flat-leaf, finely chopped

pinch

Salt

pinch

Black Pepper

Vegetables

900

Potato

Ilburg-variety

Method

Peel the garlic cloves, remove their husks, and halve them.

Peel the potatoes and slice thinly using a mandoline.

Put the garlic, potatoes, parsley, and butter in a small saucepan and add water to cover by 5 cm.

Bring to the boil, season with a pinch of salt, lower the heat, and simmer partially covered for 25 minutes.

Pass the potatoes and garlic through a mouli-légumes or mash by hand.

Whisk in the cream to make a firm purée and season with salt and pepper.