Roast shallot and potato puree with red pepper

Ingredients

Quantity		Ingredient
2	pounds	New potatoes approximately 2 inches round
8	larges	Shallots
2		Red peppers
2	tablespoons	Olive oil
3	tablespoons	Sweet butter
1	teaspoon	Cayenne
2	tablespoons	Salt
		Water/salt for cooking

Directions

Peel potatoes, place in a pot and cover with water. Add 2 tablespoons of salt. Bring to a boil and simmer covered for approximately 20 - 25 minutes or until tender when pricked. While the potatoes are cooking, split the peppers in half and toss in a bowl with the shallots and olive oil. Place on a baking sheet and bake in an oven heated to 350 degrees for 25 minutes or until shallots are soft. Remove from heat and cool slightly. Take the skin off the shallots, peel and seed the peppers. Place both in a food processor along with cayenne, salt and butter. Puree. When potatoes are cooked, drain and pass through a food mill or ricer into a bowl. Fold in puree and check flavor.

Copyright 1996 Charlie Palmer

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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