Potato Basil Puree
Potato Basil Puree might be just the side dish you are searching for. This recipe makes 5 servings with 230 calories, 12g of protein, and 10g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, basil leaves, parmesan cheese, and a few other things to make it today. It is a good option if you're following a gluten free and fodmap friendly diet. From preparation to the plate, this recipe takes about 40 minutes.
Instructions
Watch how to make this recipe.
Bring a large pot of salted water to a rolling boil and fill a bowl with ice water.
Add the basil leaves to the boiling water and cook for exactly 15 seconds.
Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color.
Peel the potatoes and cut them in quarters.
Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender.
Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers.
Place the basil in a food processor fitted with the steel blade and puree.
Add the hot cream mixture and process until smooth.
With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes.
Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.