Hokkaido Puree From the Steamer

Peel and dice potatoes. Peel and dice Hokkaido, mix with potato cubes. Add garlic, grate ginger and place in an unperforated steamer basket with vegetable soup and whipping cream. Cook in steamer for 30 minutes.

Press the mixture through a potato press, season with salt, pepper and nutmeg and stir butter into the hokkaido puree to make the mixture even creamier.

Preparation Tip:

You can also season the hokkaido puree with a little curry.

Related Recipes:

Red Lentil SoupPeel the potato and cut into small cubes. Peel and finely dice the onion. Rinse the lentils and drain. Heat... Red Lentil Soup From the SteamerFor the red lentil soup, first wash the lentils. Then peel and chop the garlic, shallots, carrot and ginger... Mustard Egg Ragout with Potatoes and VegetablesFor the mustard egg ragout with potatoes and vegetables, first peel and wash the potatoes and carrots, dice... Duck with Sweet Potato PureeFor the duck with sweet potato puree, first prepare the sweet potato puree. To do this, peel the potatoes, cut... Pulled Lamb with Meadow Herb Salad and Beet PureeFor the Pulled Lamb with meadow herb salad and beet puree, first preheat the oven to 180 °C. Heat a roasting... Red Mullets with Tomato and Paprika CouscousFirst prepare the couscous. To do this, line the steamer insert of a potato steamer filled with a little water... Beet Beef Soup Pot From the SteamerFor the beef soup pot, put beef, celeriac, whole onion including peel, parsley and spices in an unperforated... Fried Potato Fritters with Cream VegetablesPeel and dice the potatoes. Cover with salted water and cook for 20 minutes. Drain, steam briefly and press... Green Coconut Shrimp CurryFor a green coconut-shrimp curry, first puree half of the Asian spices (ginger bulb, coriander, lemongrass and... Wild Garlic Pea PureeFor the wild garlic potato puree, boil the potatoes in salted water until soft. Peel while still hot and mash...