This recipe is best with
Recipe Ingredient
- 300g potatoes
- 1 tbsp butter
- Salt and pepper to taste
- 1-2 tbsp plain UHT milk
- Sauce:
- 600 ml chicken stock
- 1 small stalk celery, chopped finely
- 1 big onion, chopped finely
- 1/2 tsp mixed herbs
- 35g butter
- 35g flour
- 1/2 tbsp tomato puree
- Salt and pepper to taste
- 1/8 tsp dark soya sauce for colouring
Instructions
- Boil washed potatoes in a pan of lightly salted water. Cover and simmer for 20-25 minutes until tender.
- Drain well, peel off the skin then mash the potatoes while hot until you get a smooth mash. Beat in butter and enough milk to obtain a soft consistency. Season with salt and pepper to taste. Put in an icing bag and pipe out desired patterns and serve with sauce.
- Place chicken stock in a saucepan together with celery, big onion and mixed herbs. Bring to a boil and simmer for 15 minutes. Strain the stock.
- Heat butter and cook the flour over very low heat, stirring constantly until it comes away from the sides of the saucepan. Gradually add in the stock stirring until smooth.
- Stir in the tomato puree and dark soya sauce and bring to a boil.
- Simmer for about 50 minutes to thicken the sauce to the desired consistency. Season to taste and serve with the piped mashed potatoes.
