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Potatoes

Rutabaga, Apple and Maple Syrup Soup

Rutabaga Soup

Ingredients:

2 rutabagas

2 apples

3 potatoes

3 carrots

1/4 cup maple syrup

Salt, pepper and cayenne to taste

Preparation:

Peel and dice all the vegetables.

Add them to a large sauce pan. Cover with water or vegetable stock. Bring to a boil, reduce the heat and  simmer until tender, around 25 minutes.

Blend it until smooth. Strain. Add maple syrup, salt, pepper and cayenne pepper.

Yield: 4 servings.

Beet and Potato Gnocchi

Beet and Potato Gnocchi

Ingredients:

300g potatoes

100g beets

1 1/4 cup flour

1 egg (optional)

Salt and pepper to taste

Preparation:

Peel and cook potatoes and beets in salted boiling water for 15 minutes or until tender. Mash with a fork or a potato masher.

In a bowl, combine this puree with flour and egg (if used). Use more flour if the mixture is too wet and less if it’s too dry. Knead until the dough forms a ball.

Roll dough into rope. Cut them into 2cm pieces.

Optional: Roll each piece against a fork to make ridges.

Arrange on a floured baking sheet.

Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to top, around 2-3 minutes.

Combine to a pesto sauce or a creamy mushroom sauce.

Yield: 2 - 4 servings.

Herbs and Potatoes Salad

Organivores Potatoes Salad Recipe

Ingredients:

1lb potatoes, peeled

5cl white wine

5cl olive oil

1 shallot, finely chopped

3 tbsp of herbs, finely chopped (here I used tarragon, chives and parsley)

Salt and pepper, to taste

Preparation:

Steam the whole potatoes for 20 minutes or until tender.

Once they are cooked, cut them in 3 or 4 and put them in a bowl.

Pour the white wine on top. Once absorbed, add the olive oil, the herbs, the shallot and the salt and pepper. Stir well. Serve warm or cold.

Yield: 4 servings.

Duchesse Potatoes

Organivores Duchesse Potatoes Recipe

Ingredients:

2 pounds potatoes, skin on

Salt and freshly ground pepper, to taste

1/4 cup butter

1/2 cup whipping cream (35%)

Pinch nutmeg, freshly grated

2 egg yolks

Preparation:

Add the potatoes to a medium saucepan. Cover with cold water. Season the water generously with salt. Bring to a boil. Reduce heat and let simmer, covered, until the potatoes are fork tender, about 20 to 25 minutes, depending on the size of the potatoes.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

While the potatoes are still warm, peel off the skin. Return the potatoes to the saucepan. Add butter. Mash the potatoes until smooth, adding cream. Season with salt and pepper, and nutmeg. Stir in the egg yolks. (Alternatively, for a finer and smoother puree, pass the potatoes through a ricer instead of mashing.)

Fit a pastry bag with a large star tip. Scrape the potato mixture into the pastry bag. Pipe 16 rosettes onto prepared baking sheet. Bake until golden brown, about 20 to 25 minutes.

Yield: 8 servings.

Gratin Dauphinois

Organivores Gratin Dauphinois Recipe

Ingredients:

2 pounds potatoes

4 cups whipping cream (35%)   

2 cloves garlic

Salt and freshly ground pepper, to taste 

Preparation:

Preheat oven to 250 degrees F 

Arrange in a baking dish starting with spoon cream background. 

Alternate a layer of potatoes, cream, garlic, salt, pepper and remaining ingredients.

Finish by cream, salt, pepper.

Put in the oven for at least one hour, untill the potatoes are tender and the cream is thick.

Yield: 4 servings.

 

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