This purée can be dolloped directly on the plate alongside hot foods, passed at the table in a sauceboat, or used as a thickener for thinner sauces and cooking liquids.
|lambda carrageenan (optional)|
|stiff potato purée|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.