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

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources