Vegetable Recipe:
Duchesse potatoes — French
6 Servings
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700g (1½ lb) potatoes 50g (1½ oz) butter 2 egg yolks salt and black pepper beaten egg for baking |
Meat-free Gluten-free Nut-free Sugar-free | |
 If preparing for immediate use, pre-heat oven to 180º C (375º F, gas mark 5). Peel, cook and mash potatoes. Stir in butter and egg yolks, season with salt and pepper. Put into a piping bag with a large rose nozzle and pipe whirls onto a greased baking tray. Alternatively, scoop onto tray and shape with spoon. (To freeze, place tray in freezer before baking and open freeze before removing from tray and packing away.) Brush with beaten egg and bake for 10 minutes until golden brown. Serve hot. To serve from the freezer, place the potatoes on a baking tray and thaw for 1-2 hours. Brush with beaten egg and bake in the oven at 180º C (375º F, gas mark 5) for about 10 minutes until golden brown. Serve hot. | ||
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