Blanched Fingerling Potatoes
Mushrooms, celery, onions, housemade IPA vinegar, seasonal herbs and shaved parmesan.
Ingredients (yield: 4 servings)
- 1.5 pounds fresh fingerling potatoes
- 4 oz. mushrooms
- 3-4 celery stalks
- 1/2 onion, diced
- 2 oz. butter, unsalted
- 2 tbsp seasonal herbs
- 1/4 cup parmesan cheese, shaved
- Sea salt
- Black pepper
- 1/8 cup good vinegar (your taste)
1. Stem and chop the mushrooms in a rough dice. Same with celery. make sure celery will still be crunchy after 10 minutes cooking.
2. Brown the mushrooms slightly in 1 tbsp butter, in a sauté pan on medium high. Season with salt and pepper, to taste, as you cook.
3. Add onions. Allow onions to become translucent, but do not brown.
4. Add celery and deglaze with 1/8 cup vinegar.
5. Let mushrooms, onions, celery sit. Now blanch your spuds.
6. Cover fingerling potatoes in a large pot of cold water. Salt liberally.
7. Bring to simmer and let cook until potatoes can be easily pierced with a knife.
8. Remove potatoes from water. Immediately dress potatoes with mushrooms, onions and celery.
9. While tossing potatoes and dressing in a large bowl, add remaining butter, salt and paper.
10. Portion potatoes onto plates. Garnish with large leaves of seasonal herbs and shaved parmesan cheese.
Try these wine pairings:
White - pinot grigio, gruner, viognier. Red - malbec, zin blend, southern French.