New Potatoes with Mushroom Puree, Broccoli, Beef Fat and Cured Egg Yolk | Idaho Potato Commission
- Cure the egg yolks in ¼ cup sugar and ¼ cup salt in a small container and let it sit in refrigerator for at least 2 days. Once hardened, take yolks out of the mixture. Dehydrate for 6 hours at...
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Dehydrator
- Microplane
- Blender
- Fine-mesh sieve
- Pot
- Stove
- Skillet
- Saucepan
- Refrigerator
- Airtight container
- Paper towel
- Kitchen shears
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 2 egg yolks
- ½ cup sugar, divided
- ¼ cup Salt
- 1½ pounds beef fat scraps
- 1 cup rendered beef fat
- 16 Idaho® yellow potatoes, size C or Creamers
- ½ cup butter
- ¼ cup milk powder
- 1-2 heads of broccoli
- ¼ cup rice vinegar
- 8 ounces Cremini Mushroom
- 1 tablespoon oil
- ½ shallot
- 1 tablespoon truffle oil
- Garnish with 1 teaspoon Gochugaru
- Garnish ¼ cup crispy beef fat
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