Travel Reference
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STEP 2: OLIVE OIL MASHED POTATOES
Replacing some of the butter with olive oil to reduce the
fat, this recipe for mashed potatoes provides a healthier
dish.
OLIVE OIL MASHED
POTATOES
Cook potatoes in salted water until tender. Drain
potatoes well or the mashed potatoes will become
mushy and less flavorful. Put the potatoes through a
food mill or a ricer. Warm the milk, add in the olive
oil and butter, and stir into potatoes, making sure
not to over-mix or the potatoes will become gummy.
Season to taste. Set aside in a warm place until ready
to serve.
2 large Yukon gold potatoes
peeled and cut into ¼-inch
pieces
½ cup milk
2 ounces butter
¼ cup extra virgin olive oil
Salt and pepper to taste
SPRING VEGETABLE
RAGOUT
2 pounds fresh fava beans
STEP 3: SPRING VEGETABLE RAGOUT
This ragout features spring vegetables in an herbed veg-
etable broth.
1 pound English peas
1 bunch basil leaves
½ cup canola oil
1½ cup vegetable stock
Shell fresh fava beans from their pods. Quickly blanch
beans in salted water, refreshing in ice bath. Remove
the outer skin leaving only the inside bean.
2 tablespoons butter
Salt and pepper to taste
Shell the peas. Quickly blanch in salted water and re-
fresh in ice bath.
Blanch basil leaves in boiling, salted water for 15 sec-
onds, then immediately refresh in ice water. Squeeze
excess water out of basil and chop roughly. Blend basil
and canola oil in blender on high for 2 minutes. Strain
off oil (reserve for use in a salad or to flavor vegetables
at a later time) and refrigerate puréed basil.
