Potatoes Cooked with Tomato and Cucumber Concassé

Name: Potatoes Cooked with Tomato and Cucumber Concassé
Ingredients: 1 oz (25 g) butter; 4 large tomatoes, skinned, de-pipped and cut in little dice; ¼ cucumber, chopped; 1 teaspoon grated lemon rind; Finely chopped parsley; A nut of butter; Nutmeg; Salt and pepper; 2 tablespoons tomato purée; 2 egg yolks; 1 lb (450 g) potatoes, cleaned

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

The soothing flavour of this beautiful saffron-coloured dish contrasts well with the sharper taste of the barely cooked filling. The little baked cases make a good first course.

Ingredients

1 lb (450 g) potatoes, cleaned
1 oz (25

Starter
August
Vegetarian

Method

Boil or steam the potatoes, drain and dry well. Put through a sieve and then put into a saucepan with the butter and the seasoning. Beat well with a wooden spoon until the mixture leaves the sides of the pan. Stir in the egg yolks and the tomato purée and cook for a further few minutes over the heat.

Using a piping bag, pipe the mixture into eight little rounds, leaving a centre hole in