Potato quenelles served with an asparagus puree
Delicate potato quenelles served with smooth asparagus puree. A sophisticated, flavorful dish ideal as a starter or light gourmet meal.
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Ingredients
- 1 large egg
- 250 g potatoes, peeled, cooked and mash
- 120 g (1 cup) cake flour
- Salt
- freshly ground black pepper
- Pinch of ground nutmeg
- 80 g butter, browned
- 100 g breadcrumbs
- 45 ml (3 tbsp) Parmesan, grated
- 250 g asparagus purée, to serve
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