Delicious recipe for Potato Quenelles with asparagus puree and cheesy parmesan cheese

1 large egg
250g potatoes, peeled, cooked and mash
120g (1 cup) cake flour
Salt and freshly ground black pepper, to taste
Pinch of ground nutmeg
80g butter, browned
100g breadcrumbs
45ml (3 tbsp) Parmesan, grated
250g asparagus purée, to serve

How to
For the quenelles, beat the egg and stir into the potatoes. Add the flour to make a firm paste. Season and sprinkle with the nutmeg and shape into small logs.

Boil enough salted water to cook the quenelles and poach for about 5 minutes. Drain and set aside.

Brown the butter and add the breadcrumbs and fry lightly. Place the quenelles into a baking dish and pour over the butter mixture, sprinkle with the Parmesan and bake
until browned.

In plenty of salted boiling water, boil the asparagus until just soft. Puree.

To serve, brush the asparagus onto the serving plate and sit the quenelles over.


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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.