Cauliflower Purée and Caviar on Cloverleaf Potato Chips

Cauliflower Purée and Caviar on Cloverleaf Potato Chips
Photo by Rob Fiocca

Ingredients

  • 1 Japanese Benriner or other adjustable-blade slicer
  • 2 cups cauliflower
  • 150 grams caviar (preferably osetra)
  • 2 tablespoons fresh chives
  • 4 tablespoons unsalted butter
  • 4 large russet (baking) potatoes
  • fresh chives
  • + 3 more ingredients
    • 1 1 1/2- to 2-inch cloverleaf or other small decoratively shaped cookie cutter
    • ¼ teaspoon salt
    • 1/3 cup sour cream

Preheat oven to 375°F. Peel potatoes and transfer to a bowl of cold water. Cut 2 potatoes lengthwise into 1/8- to 1/16-inch-thick slices with slicer, then stack slices in piles of 6. Cut out as many cloverleafs as possible from each stack, pressing cutter through stacks, and toss with half of mel...

View full recipe at Epicurious

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