Cauliflower Purée and Caviar on Cloverleaf Potato Chips

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

Ingredients

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

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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