How do you store truffle puree?

Name: Truffle puree
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 1 kg floury potatoes; 250 g warm milk; 100 g butter + extra knobs for garnish; A pinch of salt; 1 winter or summer truffle, depending on the season

Storage: Place the leftover truffle potato puree in an airtight container and store it in the refrigerator. Consume within 2-3 days for optimal freshness. Freezing: Allow the puree to cool completely before freezing. Divide the puree into portions so you can easily thaw the amount you need. Use freezer-safe bags or airtight containers. Squeeze the air out of the bags before sealing them to prevent freezer burn. Label the bags or containers with the date so you know when you froze them. Place the portions in the freezer. Reheating: When you're ready to use the frozen truffle potato puree, follow these steps: Thaw the portion(s) in the refrigerator overnight. Heat the puree slowly over low heat in a pan, stirring constantly. Add a little extra milk if needed to achieve the desired consistency.

Truffle puree

Favorites

30min

•

Easy

Enjoy this creamy truffle potato puree. A refined recipe with summer or winter truffle, perfect for pampering someone.

Ingredients

What do you need?

Quantity: 4P

1 kg floury potatoes
250 g warm milk
100 g butter + extra knobs for garnish
A pinch of salt
1 winter or summer truffle, depending on the season

Preparation method

How do you make this?

Peel and steam the potatoes until they are cooked.

Meanwhile, heat the milk with the butter and a pinch of salt.

Mash the potatoes with a potato masher or mash them finely. Then slowly add the milk and butter, first stirring slowly and then beating more vigorously with a spatula or whisk, so that the puree becomes airy and smooth.

Keep it on low heat so it doesn't cool down. Add half of the finely grated truffle and mix well. Grate the other half on top, place a few knobs of butter on top, and serve immediately.

Tips

The more milk you add, the more creamy the puree becomes. The choice is yours. Personally, I do not use any pepper or nutmeg, because I want to do justice to the taste of the truffle. Delicious with veal roast or wild boar fillet.