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ENGLAND


Juliette, daughter of Nicola and Hansa, decks her abundant vegetation with white flowers before letting appear a rustic and solid skin which reminds of the potato in the past. She combines the qualities of her cousins. Her elongated  shape gives her a little look of Ratte (it‘s part of a little variety of potatoes), but her very yellow and well firm skin are like those of Charlotte, which bursts in the mouth and coats the palate with a sweet taste. Easy to peel, she enjoys, mashed with a fork, roasted, braised or in a salad.

 

CLASSIC SHEPHERD'S PIE*


INGREDIENTS for 4 persons

800 g of potatoes Juliette
500 g of chopped lean lamb’s meat
200 g of frozen mixed vegetables
1 onion
15 cl of full cream milk
2 tablespoon of oil
1 teaspoon of Worcestershire Sauce
Salt, pepper

 

PREPARATION

Preheat the oven at 200°C.
Wash, peel and dice the potatoes. In a saucepan, cook the potatoes in a large volume of salted water for 20 minutes. Drain and return to pot. Add milk, then  use a fork, crush them until the mixture is well mixed. Season.
Meanwhile, brown the ground meat and diced onions in a large saucepan for 5 minutes
Add oil, 20cl of boiling water, the Worcestershire sauce and vegetables, then bring to boil.
Pour this preparation in the baking pan  or in 4 individual plates.
Cover with mashed potatoes and bake in the oven for 30 minutes.

 
* MENTIONS OBLIGATOIRES : Based on the book "WORLD TOUR OF A POTATO"/Extrait du livre "TOUR DU MONDE D'UNE PATATE" - Written by/de Marie LE GOAZIOU - Illustrated by/Illustré par JF RIBAY -  ©Editions Mangeclous - December/Décembre 2010.
Précedent