Purple Peruvian Potato Springroll with Infused Truffle and Cabernet Pan Sauce

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
8

A spring roll that will delight; surprising ingredients result in a great flavor treat that is sure to become a new favorite. This recipe comes from Chef Anthony Ambrose.

Ingredients

For Springroll:
4 lb. Peruvian Purple potatoes, roasted and mashed separately
4 lb. Yukon Gold potatoes, roasted and mashed separately
1⁄2 cup chopped scallions, green only
1⁄2 cup chopped yellow sundried tomatoes
8 pieces rice paper, soaked in warm water briefly to hydrate
Peanut oil for frying

Cabernet-Truffle sauce:
2 cups cabernet
2 cups chicken stock
4 tbsp. balsamic vinegar
Generous pinch nutmeg
1 tbsp. roasted garlic

Finish the reduction with:
2 tbsp. butter
Generous pinch cayenne pepper
Generous pinch white pepper
6 sprigs thyme
2 tsp. truffle oil

Onion Jam:
8 red onions, diced
2 cups sugar
4 tbsp. rice wine vinegar
2 tbsp. grenadine

 

 

Steps

1. Roast and mash each type of potato separately. To Yukon Golds only, add scallions and sundried tomatoes.

2. Using separate piping bags, pipe out approximately 2 1⁄2 oz. of Yukon Gold mashed in straight line in the middle of the rice paper, and right on top of that, pipe out 21⁄2 oz. of Peruvian purple mashed in the same way. Next roll the rice paper tightly, with the ends open, to form a springroll.

Cabernet-Truffle sauce:

Reduce to 11⁄2 cup.

Onion Jam:

1. Combine ingredients; stew together until onions are well-cooked and soft, but not caramelized.

2. At service, brown all surfaces of springroll in hot peanut oil. Cut into 4-5 equal sections. Place 1 tbsp. of onion jam in the center of plate. Arrange springroll sections around the jam. Strain finished sauce and spoon 2 tbsp. around the springrolls. Garnish with a purple potato chip and a watercress spring.
 

 

 

Source: Recipe from Chef Anthony Ambrose

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources