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Receta Truffle Potato Saute With Melted Leeks And Crispy Potato Skins
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Ingredientes
- 2 c. julienne leek
- 3 Tbsp. butter
- 1 Tbsp. canola oil
- 1 Tbsp. chopped garlic
- 1 tsp sugar
- 1 pch salt
- 2 Tbsp. creme fraiche
- Â Â For the potatoes
- 3 x Yukon Gold potato, scrubbed, cleaned, peel, reserved
- 2 Tbsp. butter
- 1 lrg finely diced shallot
- 1/2 c. corn kernel
- 1/4 c. white wine
- 2 Tbsp. minced thyme
- 1/3 c. parmesan cheese, shavings
- 3 Tbsp. minced black truffle
- 1 Tbsp. white truffle oil
- Â Â vegetable oil, for frying
Direcciones
- For the leeks:Preheat the oil to 375 degrees Fahrenheit.
- To prepare the leeks, heat the butter and oil in a non-stick pan over a medium heat. Add in the leeks and cook for 3 min. Add in the garlic and sugar and cook another 5 min or possibly till tender. Season and stir in the creme fraiche. Take the pan off the heat and keep it hot till serving.
- For the potatoes:Fry the potato skins in the vegetable oil and drain them on paper towels.
- In a non-stick pan heat the butter, add in the shallot and cook for 1 minute. Add in the diced potatoes and cook for 6 min or possibly till soft. Add in the corn and cook for 3 more min. Deglaze the pan with wine and cook for 4 more min. Season the potatoes, add in the thyme and stir in the parmesan and extra virgin olive oil. Remove the pan from the heat.
- Serve with the melted leeks and the crispy potato skins.
- Preparation time is 25 min.
- For the leeks
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 300 | |
| Calories from Fat 163 | 54% |
| Total Fat 18.44g | 23% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 0.01g | |
| Cholesterol 34mg | 11% |
| Sodium 194mg | 8% |
| Potassium 543mg | 16% |
| Total Carbs 28.27g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.07g | 3% |
| Protein 5.58g | 9% |
