Mon, 22 August 2022
Ingredients
2 large potatoes
1 onion
350mls stock ( chicken stock pots )
350mls milk
2 dessert spoons oil
1 dessert spoon butter
Seasoning
Method
1. Peel vegetables & chop into chunks.
2. Heat the oil & butter. Toss the vegetables in & sauté for a few minutes until glossy. Cover with a sheet of parchment paper pushed down on top of the vegetables. Allow to cook low and slow for about 10 minutes. Do not allow it to stick.Season with a pinch of sea salt & pepper.
3. Pour over the stock & allow to simmer for 20minutes.
4. Blitz .... then blitz more.... then add the milk…. Then blitz it for longer than you think ... 4 or 5 minutes in total !
6. Pour into containers. Chill or freeze.
7. Reheat as needed and serve with my treacle brown bread.
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