Ingredients
- small handful of continental parsley
- ½ a small shallot - brown, peeled, halved
- 10 g white wine vinegar - or verjuice
- 15 g dijon mustard
- 70 g olive oil
- ⅛ tsp salt
- pinch cracked black pepper
- 700 g red baby potatoes - washed and quartered
- ½ red onion - thinly sliced
- salt to taste
Instructions
- Put parsley into mixer bowl, chop for 4 sec/speed 6/MC on. Set aside.
- Without washing the bowl, put shallot into mixer bowl, chop for 3 sec/speed 6/MC on. Scrape bowl down and repeat.
- Insert butterfly and add white wine vinegar, dijon mustard, salt and black pepper to mixer bowl. Set mixer to 2 min/speed 3/MC off and VERY slowly start drizzling oil in to mixer bowl. Set aside.
- Without washing the bowl, weigh in 500 g or 17.6 oz water. Put quartered potatoes in to simmering basket and steam for 17 min/steaming temp/speed 2/MC on.
- When potatoes are cooked, but still firm, remove the simmering basket from mixer bowl and rinse under warm water. Drain water completely.
- While the potatoes are still warm, stir through the reserved dressing, onions, add salt to taste and garnish with reserved parsley. Serve warm.
Notes
Bellini Users
Use your blunt blade for this recipe.
At step 4 use ST temp and speed 2 if using an Intelli, and 130°C or 270°F and speed 2 if using a Supercook. Extend cooking time if necessary.
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Nutrition
Serving: 110g | Calories: 144kcal | Carbohydrates: 12g | Protein: 2.4g | Fat: 9.1g | Saturated Fat: 1.4g | Sodium: 136mg | Sugar: 1.1g