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
- 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
- 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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