Thermador PROFESSIONAL Series Recipes page 26

POTATOES BOILED IN
THEIR SKINS WITH
TWO DIPS
INGREDIENTS
2 – 2½ lb. medium-sized potatoes,
preferably by a similar size
Bacon Dip
4 oz. sliced bacon
5 oz. blue cheese
½ lb. crème fraîche
½ bunch of chives
Avocado Dip
1 ripe avocado
2 tbsp. lemon juice
½ lb. crème fraîche
1 small red chili pepper
½ bunch cilantro or dill
Salt and pepper
Wash and scrub the potatoes and arrange in the perforated baking pan. Steam as
indicated.
BACON DIP:
Cut the bacon across its width into strips about ½ inch wide. Fry in a pan over a
medium heat until crispy. Leave to drain on paper towels. Purée the blue cheese and
stir in the crème fraîche. Cut the chives and fold into the cheese mixture with the
bacon strips.
AVOCADO DIP:
Halve the avocado and remove the seed. Purée the flesh with the lemon juice and
stir in the crème fraîche. Slice the chili pepper lengthways and remove the seeds.
Finely chop the chili pepper and cilantro and fold into the dip. Season with salt and
pepper.
Serve the dips with the potatoes.
Serves 4
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
STEAM, 210°F – 212°F
25 – 30 minutes
Perforated + Baking Pan
3 3
1 1
AND CASSEROLES
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