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Pomme purée with fried shallots and garlic, and parsley oil on toasted rye

Garlicky potato purée works very well as a creamy dip, especially when it's offset with some crunch, in this case the fried garlic and shallots, rye toast and radishes.

You'll need

650 gm floury potatoes, such as King Edward or sebago, scrubbed 350 ml milk 6 garlic cloves, minced ½ loaf of rye bread, thinly sliced For brushing: extra-virgin olive oil 1 bunch radish, trimmed and halved lengthways   Fried shallots and garlic For deep-frying: vegetable oil 5 garlic cloves, thinly sliced on a mandolin 3 golden shallots, thinly sliced on a mandolin   Parsley oil 300 ml extra virgin olive oil 90 gm flat-leaf parsley leaves (about 1 bunch)


  • 01
  • Cover potatoes with plenty of cold salted water in a saucepan, bring to the boil over medium-high heat and cook until tender when pierced with a small sharp knife (15-20 minutes). Drain, cool for 5 minutes, then peel and press through a potato ricer or sieve.
  • 02
  • Heat milk in a saucepan over medium-high heat until just before boiling point, then add potato, stir until smooth, add garlic and season to taste. Keep warm.
  • 03
  • Meanwhile, preheat oven to 180C. Brush slices of rye bread with olive oil, place on a baking tray and bake until crisp (12-15 minutes). Set aside.
  • 04
  • For the fried shallots and garlic, heat vegetable oil in a deep saucepan to 180C. Deep-fry shallots and garlic, stirring occasionally, until golden and crisp (1-2 minutes), then drain on paper towels.
  • 05
  • For parsley oil, process oil and parsley in a blender until smooth, then strain through a fine sieve, season to taste and reserve.
  • 06
  • Drizzle warm potato purée with parsley oil, scatter with fried shallots and garlic, and serve with rye toast and radishes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Ice-cold vodka.

Featured in

Aug 2014

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