22 June 2018
Herb puree | Seasoning to cut Cep
- 1 kg of potato
- 100 g of fresh cheese
- 15 cl of olive oil
- A few leaves of fresh herbs:
Coriander, sage, tarragon, mint, basil, marjoram
- Peel potatoes.
- Cook in a pan of cold water.
- Once boiling, salt the water.
- Chop the herbs together with 5 cl of olive oil.
- Drain the potatoes, keeping a little of the cooking juices.
- Mash the potatoes.
- Add the cream cheese, 10cl of olive oil and the chopped herbs
- Accompany with the porcini mushroom seasoning.