Potato Cream delight Dell'Orto
Instructions
Boil the potatoes in their skins for 30 minutes.
Meanwhile prepare the sauce: scrape and clean the carrots, chop finely with celery and shallot and lively flame, Cook in a pan with 40 g of butter.
Sprinkle the wine, let it evaporate, add salt and pepper and continue cooking at low heat until the mixture has a creamy consistency.
Add the remaining butter mixed with half a tablespoon of flour, stir and let simmer a few minutes.
Remove from heat and add a little chopped fresh parsley and some chopped basil leaves.
Peel the potatoes, cut them into thin slices.
Place them in a radial pattern in a serving dish, drizzle with sauce and serve hot.
Ingredients and dosing for 4 persons
- 700 g of potatoes
- 60 g of butter
- 1 carrot
- 1 costa of white celery
- 1 shallot
- 1/2 cup of dry white wine
- Fresh parsley
- Some leaves of basil
- 1/2 tablespoon of flour
- Salt
- Pepper