- 600 g potatoes
- 50 g vegetable broth
- 1 pc carrot
- 1 pc spring onion (green part)
- 1 pcs courgette
- extra virgin olive oil
For the recipe of pureed oil and crunchy ribbons, boil the potatoes for about 40 minutes from the boil.
Peel the carrot and cut it into strips with a potato peeler. Cut the courgette in the same way, using both
the peel is the pulp. Slice the green part of the spring onion, vertically or obliquely, obtaining very thin strips. Prepare two bowls full of water and ice: collect carrots and courgettes in one and the spring onion in the other. Let the vegetables rest for about 20 minutes, until they curl and become crunchy. Peel the potatoes, mash them with a potato masher and whip them with the electric whisk, adding the broth, 100 g of oil and a pinch of salt. Mix the 3 vegetables drained with water in a bowl, season with a little oil, salt, pepper and serve over the mashed potatoes.
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