11 febrero, 2012
PURÉ DE PATATAS (AL HORNO)
INGREDIENTES
- 1 kg de patatas
- 2 litros de agua
- 1 cucharadita rasa de sal
- Un pizco de pimienta blanca
- Para enriquecer el puré:
- 40 g de mantequilla
- 75 g de leche entera o de nata
- 1 yema de huevo
- Quesos rallados diferentes
- Hierbas como perejil, cilantro, albahaca…
- Verduras picadas o puré de verduras
- Aceite de oliva con trufa, o diferentes sabores
ELABORACIÓN
Lavamos las patatas y les hacemos una cruz con la puntilla en cada cara para poder pelarlas sin dificultad cuando estén cocidas. Las ponemos en una olla con agua y sal a cocer entre 20 y 30 minutos. Para saber si la patata está hecha, pinchamos una con un palillo de madera. Cuando la patata esté hecha debe entrar y salir con facilidad.
Las pelamos y las pasamos por el chino para obtener una masa fina o las esmagamos con un tenedor y aromatizamos con la pimienta.
A partir de aquí podemos hacer diferentes texturas o podemos variar los sabores.
Puré con Mantequilla: Si añadimos mantequilla conseguiremos un puré más sabroso. Si la patata aún está caliente, podemos echar la mantequilla en varios trozos que se irán fundiendo con el calor. Si la patata está fría, derretimos la mantequilla antes de añadirla.
Puré de Patatas con varios ingredientes: Podemos añadir la mantequilla y la leche a la vez, incluso una yema de huevo para enriquecer y dar más sabor al puré.
También podemos añadir todo tipo de quesos rallados, sobre todo el queso azul y los quesos blandos si nos gustan por supuesto, hierbas picadas, perejil, cilantro, albahaca, siempre a tu gusto. Lo que tenemos que tener en cuenta es que es mejor añadir poco a poco, sobre todo líquidos como la leche, la mantequilla derretida o el huevo, para que no corramos el riesgo de que el puré nos quede demasiado blando.
O un chorrito de aceite de diferentes sabores, de trufa, de hierbas, el límite lo ponéis vosotros siempre teniendo en cuenta la textura del puré, si lo hacemos suelto, nos vendrá muy bien para salsear o napar por encima una carne, un pescado o unas verduras.
Si es mas espeso, podemos utilizarlo para darle forma y poner sobre el puré otra elaboración.
Otra posibilidad si esta espeso, será utilizar la manga pastelera para hacer diferentes formas, por ejemplo, un nido, sobre papel de hornear lo ponemos en el horno a 180º durante 15 minutos o hasta que veamos que esta dorado
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