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    Potatoes: Our 100 top recipes presented in one cookbook
    Potatoes: Our 100 top recipes presented in one cookbook
    Potatoes: Our 100 top recipes presented in one cookbook
    Ebook293 pages2 hours

    Potatoes: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

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    About this ebook

    Tuck in to the humble potato!

    Whether they're in dumplings, gratins, pancakes or mash, potatoes in any form top all the favourites. Boiled, fried, grilled, chopped, grated or baked in their skins, there are simply endless ways of cooking potatoes.
    Our range of classic and innovative recipe favourites from all over the world is a true discovery for the gourmet. Be inspired with this abundance of delightful dishes for every occasion and take a look at the humble spud from a new angle.

    - Varied potato recipes - from classics to trendy, new ones
    - Great photo with every recipe
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateMar 20, 2015
    ISBN9783815587669
    Potatoes: Our 100 top recipes presented in one cookbook

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      Book preview

      Potatoes - Naumann & Göbel Verlag

      Soups

      French

      herb soup

      Preparation time: approx. 30 minutes (plus cooking time)

      Per serving approx. 330 kcal/1386 kJ

      9 g P, 14 g F, 42 g CH

      Serves 4

      1 shallot

      150 g sorrel

      100 g spinach leaves

      1 bunch celery leaves

      1 bunch watercress

      1 bunch chervil

      1 bunch flat-leaf parsley

      1 kg floury potatoes

      1½ cucumbers

      200 g butter

      coarse sea salt

      3 tbsp crème fraîche

      freshly ground pepper

      1Peel the shallot and chop it finely. Trim, wash and shake the leafy vegetables dry. Reserve a few herb leaves for garnish. Peel, wash and dice the potatoes.

      2Trim, wash and halve the cucumber, remove seeds with a small spoon, and dice the flesh finely. Melt half the butter in a saucepan and add the leafy greens and diced cucumber. Cover and sauté gently without allowing the vegetables and herbs to go brown.

      3Add 1.5 l water, some salt and the diced potatoes and simmer for 25 minutes.

      4At the end of the cooking time, purée the soup. Beat in the remaining, dotted butter and the crème fraîche with a handheld blender. Season with salt and pepper. Serve the soup garnished with the reserved herb leaves.

      Mixed vegetable soup

      with potatoes

      Preparation time: approx. 20 minutes (plus cooking time)

      Per serving approx. 305 kcal/1281 kJ

      5 g P, 22 g F, 22 g CH

      Serves 4

      1 onion

      3 carrots

      1 celery stalk

      2 courgettes

      2 potatoes

      4 tbsp butter

      1.5 l vegetable stock

      2 tbsp freshly chopped parsley

      salt and pepper

      1Peel the onion and carrots, and cut into rings or slices. Trim, wash and dice the celery. Trim and slice the courgette. Peel and dice the potatoes.

      2Melt the butter in a large saucepan and place the vegetables inside. Sauté for about 5 minutes, stirring continuously, then pour over the vegetable stock. Simmer the soup for about 30 minutes until the vegetables are still just firm to the bite.

      3Season the soup with salt and pepper, and sprinkle over the parsley before serving.

      TIP

      You can use any vegetables for this soup – it’s an easy way to make sure that your loved ones get the vitamins they need! Substitute celeriac for the celery, and cauliflower, salmon and pumpkin or squash are also excellent in the soup.

      White asparagus and potatoes

      with fresh dill

      Preparation time: approx. 40 minutes (plus cooking time)

      Per serving approx. 348 kcal/1460 kJ

      12 g P, 21 g F, 26 g CH

      Serves 4

      1 kg white asparagus

      40 g butter

      1 tbsp vegetable stock (instant)

      500 g potatoes

      1 bunch dill

      150 g crème fraîche

      salt, pepper

      nutmeg

      100 g mild smoked salmon

      1Peel the asparagus and cut off the ends of the stems. Wrap the asparagus in a damp tea towel. Boil the asparagus peel and ends along with half the butter in about 1½ litres of water and the vegetable stock for 30 minutes.

      2Peel and finely dice the potatoes. Cut the cooked asparagus into pieces (reserve the cooking water). Wash, shake dry and finely chop the dill.

      3Strain the asparagus cooking water. Lightly sauté the potatoes in the remaining butter, pour in the strained liquid and simmer for about 15 minutes.

      4Purée the potatoes with the stock and press through a sieve. Stir in the crème fraîche and season everything with pepper and nutmeg. Add the asparagus pieces and simmer for about 12 minutes.

      5Slice the salmon into strips. Ladle the soup in deep plates garnished with salmon and dill and serve

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