Potato Purée - Miele DGC 6000 XL Cookbook

Ingredients
1 kg potatoes
250 ml double cream
100 ml vegetable stock
20 g butter
Salt
Pepper
1 tbsp parsley
Variation 1
25 g Porcini mushrooms
Water
Variation 2
1 medium onion
100 g streaky bacon
Potato purée
Serves 4
1
Peel and quarter the pota-
toes and place in a perfo-
rated cooking container. Pour
the cream and vegetable stock
into a solid cooking container,
place in the oven below the
potatoes and cook (see below
for settings).
2
Purée the potatoes and stir
with the cream and stock
mixture until smooth. Fold in
butter and season the purée
with salt and pepper.
3
Finely chop the parsley and
sprinkle over.
4
Variation 1:
Soften the mushrooms in
water and cook in the liquid in
a solid cooking container (see
below for settings). Chop fi nely
and stir into the purée.
5
Variation 2:
Place fi nely chopped onions
and diced bacon in a solid cook-
ing container, cover* and cook
with potatoes (see below for
settings). Fold into the purée.
*Suitable lids for Miele steam oven
containers are available from the Miele
online shop.
Settings: Step 1
Function: Steam cooking
Temperature: 100°C
Duration: 15-17 minutes
Settings: Step 4
Function: Steam cooking
Temperature: 100°C
Duration: 4 minutes
Settings: Step 5
Function: Steam cooking
Temperature: 100°C
Duration: 4 minutes
Side dishes 369