Recipe By : CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
POTATOES
5 Medium russet potatoes -- (about 1 1/4
pounds) peeled and quartered
2 Teaspoons red wine vinegar
Salt and freshly ground black pepper to
taste
BEETS
4 Medium -- (about 1 to 1 1/4
pounds)
1/4 Cup milk
Salt and freshly ground black pepper to
taste
2 Ounces unsalted room temperature butter -- (1/2 stick)
chopped
2 Tablespoons fresh minced chives or green onions
For the potatoes, place in a medium pot and cover with cold salted water.
Bring to a boil over medium high heat. Reduce heat and simmer until very
tender and almost falling apart, for about 20 minutes; drain. Set a large
holed sieve over the same pot. Mash the potatoes through the sieve, using a
large mallet and up/down motion. Stir in the vinegar. Season with salt and
pepper. (This can prepared ahead, covered and set aside at room temperature.)
Meanwhile, cover the beets with cold salted water in medium pot. Bring to a
boil over
medium high heat. Reduce heat and simmer until very tender and easily pierced
with a knife, for about 20 minutes; drain. Puree the beets with the milk in a
blender until smooth, pulsing on/off and stopping to scrape down the sides of
the container. Season with salt and pepper. Strain the beet puree into the
potatoes through a fine sieve, pressing on the beets. (This can be prepared
ahead, covered and set aside at room temperature.)
To serve, stir the puree over medium high heat until warm, using a wooden
spatula. Add the butter and stir until smooth. (This can prepared 1 hour ahead
to this point and kept warm in a larger pan of gently simmering water [ban
marie]. Stir occasionally) Mix in the chives. Mound in a vegetable dish or
spoon out onto 4 to 6 large plates with an entree. Serve immediately.
Yield: 4 to 6 servings
