YUKON MASHED POTATOES WITH ASSORTED RED AND PURPLE POTATOES IN A SHALLOT AND TRUFFLE SAUCE


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Serves 6 to 8 | Prep Time | Cook Time

Why I Love This Recipe

This is another example of the beauty of fresh vegetables. I always buy organic and love to frequent the local farmers markets wherever I am. You simply cannot get better quality.

In this recipe, I have used a japanese chili sauce to flavor the vegetables. If you do not like spice, you can by all means omit the chili sauce with garlic and just it a soy-sesame flavor.

The mustard vinaigrette also brings in a delicious surprise taste. The combination of both sauces is a great marriage. This will delight family and friends.


Ingredients You'll Need

Garlic and Chili Oil
½ cup chili sauce with garlic
½ cup Japanese vinegar
¼ cup soy sauce
¼ cup sugar
1 cup canola oil
2 teaspoons sesame oil
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Vegetables:
¼ cup olive oil
36 baby onions, peeled
½ cup Sake
2 cups Chicken Stock – See recipe in Sauces and Dressings
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Mustard Vinaigrette - see recipe in Sauces and Dressings
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2 cups fresh fava beans, blanched
36 fresh sugar snap peas
36 baby carrots, blanched
Sea salt to taste
36 small yellow teardrop tomatoes


Directions

For Garlic and Chili Oil, bring all ingredients together in pot and bring to boil. Simmer 20 minutes and refrigerate until ready to use.


For Vegetables, heat olive oil over medium high heat. Add pearl onions and sauté until golden brown. Add Sake and reduce to a glaze. Add reserved Chicken Stock and simmer 20 minutes. Remove onions and reserve. Boil stock and reduce to about ¾ cup.


Bring stock to boil and add onions, Fava beans, sugar peas, and carrots and cook a few minutes. Season with sea salt. Mix in tomatoes and add ½ cup Garlic and Chili Oil. Place on plate and garnish with Mustard Vinaigrette. Serve and enjoy!



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