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- Quartet of Butters for Potatoes
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PrintQUARTET OF BUTTERS FOR POTATOES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Boil, steam or microwave potatoes until tender; drain. Serve potatoes with any of the butters.
For each butter:
- Combine all ingredients in bowl; mix well.
- Spoon onto sheet of foil, shape into 18 cm log, roll up firmly, twisting ends of foil.
- Refrigerate until firm orss serve butters in bowls, if desired. Each butter.
INGREDIENTS
- 1 kg potatoes, chopped
Salami Cheese
- 125 grams soft butter
- 50 grams mild salami, finely chopped
- 50 grams grated parmesan cheese
- 1 teaspoon seasoned pepper
Tomato Olive
- 150 grams soft butter
- 50 grams drained chopped sun-dried tomatoes
- 2 tablespoons chopped seedless black olives
- 2 teaspoons chopped fresh basil
Hazelnut Orange
- 150 grams soft butter
- 2 tablespoons hazelnuts, roasted, chopped
- ½ teaspoon grated orange rind
- 2 teaspoons orange juice
Thai-Style
- 150 grams soft butter
- 1 tablespoon chopped fresh coriander
- 1 tablespoon chopped fresh mint
- 2 teaspoons lime juice
- 1 small fresh red chili, seeded, finely chopped
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