Place the potatoes and 1 tablespoon salt in a medium saucepan and cover with 2 inches of cold water.
Ingredients:
- (This product is available at tursu.com.tr)
- (This product is available at tursu.com.tr)
- (This product is available at tursu.com.tr)
Preparation:
Cook for 25-30 minutes until the potatoes are very soft.
When the water boils, add the garlic to the water and cook for another 2-3 minutes.
Remove the garlic from the water using a slotted spoon, cool slightly and then roughly chop.
Place the almonds, garlic and half a cup of oil in the food processor. Pulse until the mixture turns into a thick paste. Transfer the paste to a large bowl and reserve.
After washing the food processor, add Berrak roasted red pepper, parsley, chili pepper, 2 tablespoons of oil and salt. Pulse until the mixture is smooth.
Drain well and cool slightly until the potatoes become soft.
Peel the potatoes and mash them using a masher.
Place the mashed potatoes into the bowl with the almond mixture. Add 2 teaspoons of salt and gently stir the potato and almond mixture until well combined.
Mix lemon juice, vinegar and half a glass of water. Add more salt if necessary according to your taste.
Place the potato mixture in a shallow serving bowl and make a hole in the center with a spoon. Fill it with the red pepper sauce you prepared and drizzle lightly with olive oil. Serve warm or at room temperature.
Products used in this recipe:
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Mashed Potatoes and Roasted Red Pepper Sauce
Açıklama:
Malzemeler:
2 potatoes
6 cloves Berrak Pickled Garlic
3/4 cup peeled almonds
Half a glass of Berrak Extra Virgin Olive Oil
2 Berrak Roasted Peppers
Half a glass of finely chopped parsley
Half a tea glass of lemon juice
2 tablespoons of vinegar
Salt
Yapılışı:
-
1.
Place the potatoes and 1 tablespoon salt in a medium saucepan and cover with 2 inches of cold water.
-
2.
Cook for 25-30 minutes until the potatoes are very soft.
-
3.
When the water boils, add the garlic to the water and cook for another 2-3 minutes.
-
4.
Remove the garlic from the water using a slotted spoon, cool slightly and then roughly chop.
-
5.
Place the almonds, garlic and half a cup of oil in the food processor. Pulse until the mixture turns into a thick paste. Transfer the paste to a large bowl and reserve.
-
6.
After washing the food processor, add Berrak roasted red pepper, parsley, chili pepper, 2 tablespoons of oil and salt. Pulse until the mixture is smooth.
-
7.
Drain well and cool slightly until the potatoes become soft.
-
8.
Peel the potatoes and mash them using a masher.
-
9.
Place the mashed potatoes into the bowl with the almond mixture. Add 2 teaspoons of salt and gently stir the potato and almond mixture until well combined.
-
10.
Mix lemon juice, vinegar and half a glass of water. Add more salt if necessary according to your taste.
-
11.
Place the potato mixture in a shallow serving bowl and make a hole in the center with a spoon. Fill it with the red pepper sauce you prepared and drizzle lightly with olive oil. Serve warm or at room temperature.