Serves 24
INGREDIENTS:
8 lbs
1/4 cup
2 T
1
1/2 cup
1 cup
2 T
1 tsp
1 tsp
1 cup
1 cup
6
1/2 cup
|
russet potatoes
peeled and quartered
white vinegar
coarse sea salt
savoy cabbage
unsalted butter
unsalted butter, cubed
kosher salt
white pepper
freshly grated nutmeg
35% cream
2% milk
green onions, thinly sliced
Italian parsley, chopped |
METHOD:
Place the russet potatoes in a stock pot with the white vinegar and the coarse sea salt.
Bring to a boil, lower the heat and simmer until completely tender (about 25 minutes). Slice the savoy cabbage into fine julienne while the potatoes are cooking. Melt the unsalted butter in a skillet over medium heat. Sauté the savoy cabbage, in batches, until
just tender, but still slightly crisp. Test potatoes for doneness by piercing them with a knife; there should be no resistance. Drain the potatoes in a colander and let them steam dry for 3 minutes. Pass the potatoes through a food mill and back into the large stock pot. Stir in unsalted butter, kosher salt, white pepper and freshly grated nutmeg.
Heat the 35% cream and the 2% milk in a small saucepan until piping hot. Stir the hot cream into the potatoes. Add the savoy cabbage, green onions and Italian parsley stirring well to combine