Duchess Surprise!


IMG_0694I love my mashed potatoes, but sometimes your celebratory meal just needs a little more pizzaz!

A twist on that ’70s favourite, Duchess Potatoes.  This time, in 2 tone and 2 parts – Butternut, sage and chilli matched with Beetroot mash.

How festive is that!

Guidance – there should be about 2 parts potato for each part of vegetable puree for a good consistency

Ingredients

  • 1 Butternut Squash
  • Olive Oil
  • 2 large Beetroot
  • 12 Potatoes
  • 50g Butter
  • Handful of fresh Sage Leaves, chopped
  • Pinch of Chilli Flakes
  • 50g Grated Parmesan
  • 4 Egg Yolks

Method

  • Halve the squash, put in a baking tray and sprinkle with Olive Oil
  • Quarter the beetroot, put in a baking tray, sprinkle with oil and cover with foil
  • In the oven, separately roast the squash, beetroot and potatoes in their jackets until cooked through.  Remove from the oven & allow to cool
  • Scrape the squash flesh off the skin and into a large bowl.  Mash well and stir in the parmesan.
  • Melt the butter in a small pan and gently fry the sage and chilli for a couple of minutes, then pour into the mashed squash
  • Drain the beetroot and puree the flesh in a food processor.  Transfer to another large bowl
  • Take the jacketed potatoes and pass through a ricer (or mash), directly into the 2 bowls – half in each.  Mix each well to get a smooth consistency
  • Season each bowl to taste, then add 2 egg yolks to each.  Mix well.
  • Now for the fun/messy bit, you’ll need 3 disposable piping bags and a large star nozzle
  • 3/4 fill the first bag with the squash, and 3/4 fill the second with the beetroot mash.  Do not overfill!!
  • Flatten the bags and snip off the points
  • In the 3rd bag, snip off the end and attach the nozzle.  Slip both of the other 2 bags inside the 3rd, on on top of the other
  • Squeeze the top of the 3 bags with your left hand and guide with your right.  Onto a baking tray pipe the duchess swirls.  If the bags are fitted correctly, you should get an even flow of both mash.  Repeat until all of the mash is used
  • Bake in the oven at 180oC for about 20 minutes, until browning
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