Herb and Potato Puree

Name: Herb and Potato Puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 400 g Beefsteak; 150 g Spring onions; 250 g Sugar Peas; 1 Pot of chervil; 2 stem(s) Basil; 1-2 TABLESPOONS vegetable oil; 7-10 Tbsp Pepper; 1 TEASPOON Tomato paste; 7-10 Tbsp pink berries; 150 g "Refine with finesse" (you may; 11% fat, lighter than crème fraîche); 100-120 ml Skimmed milk ( 0,3 % fat); 7-10 Tbsp Basil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
400 g Beefsteak
150 g Spring onions
250 g Sugar Peas
1 Pot of chervil
2 stem(s) Basil
1-2 TABLESPOONS vegetable oil
7-10 Tbsp Pepper
1 TEASPOON Tomato paste
7-10 Tbsp pink berries
150 g "Refine with finesse" (you may; 11% fat, lighter than crème fraîche)
100-120 ml Skimmed milk ( 0,3 % fat)
7-10 Tbsp Basil

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Meanwhile wash the meat, dab dry and cut into cubes. Clean and wash spring onions and sugar peas.
2
Cut spring onions into pieces, sugar peas possibly still halve. Blanch sugar peas in boiling salted water for 2 minutes, drain. Wash herbs, shake dry, pluck leaves and chop.
3
Heat vegetable oil. Fry meat in it at high heat for 1-2 minutes. Add spring onions, season with salt and pepper and fry briefly. Stir in tomato paste, fold in sugar peas. Add 1/8 litre water, season with salt, pepper and pink berries.
4
Drain the potato water. Add finesse and milk to the potatoes and mash into puree. Fold in the herbs, season again and serve in portions with the shredded meat. Serve garnished with basil.