Purple Peruvian Potato Springroll with Infused Truffle and Cabernet Pan Sauce
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.
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
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
8 red onions, diced
2 cups sugar
4 tbsp. rice wine vinegar
2 tbsp. grenadine
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.
Reduce to 11⁄2 cup.
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.