DOCUMENT

48 Potato and basil purée Serves 6 | Preparation time: 55 minutes Ingredients 30 g pine nuts 3 tbsp. basil | chopped 200 g cream 900 g potatoes, floury 5 tbsp. water Salt 1 tbsp. butter Pepper Accessories: Microwave-safe bowl, capacity 1.8 l Glass tray Heat-resistant cling film Potato ricer Hand-held blender Preparation Toast the pine nuts in a non-stick pan on the cooktop until golden, pour onto a plate and leave to cool. Pick the basil leaves and blend with ¼ of the cream. Peel and dice the potatoes and place in a bowl with water and salt. Place on the glass tray and place in the oven. Cover and cook using the indicated settings. Drain the potatoes and squeeze them through a potato ricer. Gently warm the remaining cream. Fold the cream, blended basil mixture, butter and pepper into the pre-heated purée. Sprinkle the toasted pine nuts over the mash and serve. Settings Oven functions: Microwave Power level: 850 W Duration: 15 minutes Shelf level: 1