Potato polpette with parsnip cream sauce
Polpette of potatoes with mushrooms and parsnip cream sauce
Ingredients
| mashed potatoes 500 g |
| cooked porcini mushrooms 100 g |
| corn flour 2 tbsp. |
| corn grits 4 tbsp. |
| eggs 2 pcs |
| egg yolks 2 pcs |
| onion 1 pc |
| garlic 1 clove |
| parmesan 20 g |
| olive oil 70 ml |
| butter 25 g |
| CRÈME SAUCE: |
| parsnip root 200 g |
| parsnip broth 350 ml |
| cream (30%) 100 ml |
| vegetable oil 1 tsp. |
| salt to taste |
| black pepper to taste |
Instructions
Step 1
Prepare the cream sauce. Dice the parsnip root and sauté it in vegetable oil. Fill with water, salt and cook until tender. After a while, beat the parsnips with a blender together with the broth. Add salt, cream. Stir.
Step 2
Prepare the potato stuffing. Fry the chopped garlic and onion in a mixture of butter and olive oil. Add the finely chopped mushrooms and fry for 5 minutes. Then drain in a sieve. Add the yolks, salt, pepper, cornmeal and mushrooms to the mashed potatoes and stir to combine. Cover the bowl with minced potatoes in cling film and send to the refrigerator for 15-20 minutes.
Step 3
After the time has passed, form balls, bread them in corn grits, then in egg and then in grits again. Fry in olive oil until browned, pour the cream sauce over them and add most of the Parmesan. Sink the potato polpette under a lid for 5-7 minutes. Serve sprinkled with the remaining parmesan and black pepper.
