Fricassee of spring vegetables with potato terrine - KMSP-TV

Fricassee of spring vegetables with potato terrine

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Fricassee of spring vegetables with potato terrine

Pea coulis

1/2 cup of peas

1/2 cup of half and half

1 tablespoon of mint

2 teaspoon of tarragon

Bring half and half then add peas

Puree in a blender and strain thru a china cap

Season with salt and pepper

Potato terrine

3 lbs of Russet potatoes

2 oz Garlic butter

Salt and pepper

Slice potatoes lengthwise, eighth of an inch into enough milk to cover (about 3 cups)

Butter a dish gratin Line with parchment paper

Layer potatoes and brush with garlic butter. Sprinkle with salt and pepper

Repeat until all potatoes used up. Baked covered at 350 f for 1.5 hours or until knife goes thru easily .

Cool down and cut in rectangle. You will have extra .

Spring vegetable

½ cup of peas

½ of Hon-Shemiji Mushroom or Shitake mushroom will also work

½ cup of sliced carrot, roasted in oven at 375 f

1 cup of peas tendril or baby arugula

Sear the mushroom in olive oil, add the carrot then 3mn later add the peas, season with salt and pepper

Place the warm potato terrine rectangle in a center of a plate,

Top with the spring vegetable

Drizzle room temperature pea sauce around

Add the pea tendril or arugula on top. They should be drizzle with extra virgin oil and aged balsamic Vinegar

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