Truffle sea salt and dried parmesan seasoning, Sabatino Truffle Zest seasoning and a RECIPE for Truffled Mashed Potatoes

This truffle sea salt and dried parmesan seasoning from Italy is amazing and one of our best selling Italian items.


I make these delicious truffled potatoes fairly often.  The recipe is simple, boil whatever potatoes you have on hand and then mash them with a bit of European unsalted butter.  Then add in a pinch of this magic Truffle, salt and cheese mixture and 'Bam' you will be doing a happy dance!

But wait there is more to the recipe story after I began to experiment a bit. 

 I have Dutch Heritage in my family, I grew up eating mashed veg of all kinds, not just potatoes. So in keeping with that food tradition, I began adding cooked cauliflower and other vegs to these potatoes.  Mostly to reduce the carb count, but it is still a fact that I will 'orange' it up sometimes when the mood strikes me by add in carrots or sweet potatoes. 

I like to add a few dashes (pinches?) of this Sabatino Truffle Zest which is salt-free so I can increase the depth of flavor without additional salt.  Ingredients: Natural flavor, carob powder, salt, black summer truffle, flavors 





BOERENKOOL STAMPPOT (KALE HASH)
Recipe by PanNan of the Jamie Oliver section of Genius Kitchen 

Here is a guideline recipe for the 'original' version of potato veg mash, which can be modified in dozens of ways to make it suitable for your diet and lifestyle.

READY IN: 45mins SERVES: 4
UNITS: US
INGREDIENTS:
3 lbs potatoes
2 onions
1 bay leaf
1 lb kale
1 pinch salt
1 pinch ground pepper
1 lb smoked sausage
1⁄2 cup milk
2 tablespoons European butter

DIRECTIONS
Peel and dice potatoes and onions.
Clean, trim and slice kale.
Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3-quart pan.
Cover and boil gently for about 25 minutes.
Meanwhile, steam the smoked sausage for the same amount of time and slice.
Remove the bay leaf, drain the vegetables, and mash them.
Add milk and butter.
Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.

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