Purple Potato Dumplings with a Wild Garlic, Olive Hazelnut Crumble and Crispy Baby Carrots

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This dish is perfect if you want to make a beautiful and supertasty dish for a dinner party or a special occasion! The textures are great…creamy fluffy potato clouds, crunchy hazelnuts and crispy carrots! The wild garlic in here is awesome, but 1 garlic clove is a great substitute if you are unable to get the wild leaves. 


Preparation time: 1 hour 30 minutes (including cooking time)


Ingredients (Serves 3):

  • 450g Purple Potatoes
  • 3 tbsp Plain Gluten Free Flour
  • 100g chopped and roasted Hazelnuts
  • 12 Nocellara Olives
  • 15 Wild Garlic Leaves
  • 12 Baby Carrots
  • Exta Virgin Olive Oil
  • Salt
  • Pepper
  • Zest of 3 Lemons

 


Method:

  1. Preheat the oven to 180 degrees celsius
  2. Peel the skin off the purple potatoes and boil them in enough salted water to just cover them for 20 minutes or until a knife can pierce through them with ease
  3. Remove the stones from the olives, counting the number of stones you discard, because a rogue stone in the mix will ruin the dish
  4. Place the olives and 14 wild garlic leaves into a mixer until pureed
  5. Mix the olive mix into the hazelnuts and add salt and ground pepper to taste
  6. Drain the potatoes and add a good glug of EVO oil to them and using a potato ricer, make a smooth mash
  7. Add salt and pepper to taste and the lemon zest to the mash potatoes and mix well
  8. Add the gluten free flour to the mash and mix well with your hands
  9. Shape the potato mix into 1 inch long dumplings and place onto a silicone or non-stick tray
  10. Brush each dumpling with Olice Oil
  11. Place the dumplings into the oven at 180 degrees for 20 minutes
  12. Chop the tops off the baby carrots and clean well with a brush (keep the skin on)
  13. In a pan heat up 2 tbsp olive oil
  14. Add 1 chopped up wild garlic leave to the hot oil and then then carrots
  15. Toss the carrots over the heat until the become golden and crispy on the outside and cook through (approx. 10 minutes in order to maintain some bite in the carrots) and salt them to taste
  16. Plate up…sprinkle the hazelnut crumble down first, then place approx. 4-5 dumplings on top, followed by the carrots
  17. Enjoy my Little Peas!
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