Description
A potato is simply magical, it certainly can't remain indifferent! It turns out very tender inside, and the green oil gives it the flavor, freshness, creamy texture and creamy taste! This oil can also apply for Breakfast, spread on baguette or add to a puree, and can be put on beef steak or fish.
Ingredients
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Potatoes
2 piece
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Butter
150 g
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Parsley
1 coup
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Lemon juice
1 Tbsp
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Garlic
1 tooth
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Salt
Cooking
Potato tubers, to wash, salt and peel wrap in foil. Put in a preheated 180-190C oven for 40-50 minutes. Cooking time depends on the size of tubers. To check the readiness of potatoes can be pierced with a toothpick. If it goes through easily, then the potato is ready.
Parsley wash, dry, cut off all the tough stems and finely-finely chop with a knife. Easier just to chop the greens if you put the sharp end of the knife on the Board and not lifting it, lifting only the handle is cut in different directions.
Oil in advance to get out of the fridge so it was room temperature, soft. A bit of greenery to postpone the rest pour into a bowl. Add in a bowl the butter, lemon juice and a clove of garlic, squeezed through a press. Garlic can take more or less to taste. Or not put at all. But I suggest little to add, it gives zest
Stir until smooth
Now you need to roll the oil into the block. Very convenient to do that using the Mat to tighten the roll, or something like that. If there is anything suitable, not scary. On the plastic wrap evenly place the remaining chopped herbs, the edge put the oil and wrap.
The oil send in the freezer for 10-15 minutes or in the refrigerator if you have more time.
Frozen butter cut into roundels, you can just put on a slice of bread and eat it.
Potatoes to get them out of the oven, make an incision and put a few roundels of green oil in the context of each of the tuber while it is hot. Rather to bring to the table!
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