Potato Puree with Roasted Eggplant and Garlic

25 ounces idaho potato, baked, peeled, pureed
12 ounces eggplant, roasted, peeled, seeded, puree
3/4 ounce garlic, roasted, pureed
3 1/2 fluid ounces skim milk
2 fluid ounces heavy cream
3/4 ounce extra-virgin olive oil
1/2 teaspoon kosher salt, to taste
1/2 teaspoon cayenne chili pepper, to taste

1. Heat and combine potato purée, eggplant purée, and garlic purée; blend well.

2. Bring the milk, cream, and oil to a boil; immediately stir into the potato purée mixture, blending thoroughly. Adjust seasoning with salt and cayenne pepper. Keep warm.

3. To serve, place in a pastry bag, and pipe as needed.

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