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potato olive oil shallot clove garlic carrot tomatoes bay leaf cream eggs basil balsamic vinegar tomato
Viewed: 27 - Published at: 9 years agoIngredients
- 1 None potato, peeled and chopped
- 4 tbsp olive oil
- 1 None shallot, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1/2 None carrot, peeled and grated
- 400 g can chopped tomatoes
- 1 None bay leaf
- 4 tbsp double cream
- 2 None eggs, beaten
- 10 sprigs fresh basil, leaves finely chopped
- 10 ml balsamic vinegar
- None None Diced tomato and baby leaf salad, to serve
Method
- Cook the potatoes in boiling salted water for 15 mins. Meanwhile, heat 1 tbsp oil in a saucepan and saute the shallot and garlic until browned. Add the carrot, tomatoes and bay leaf and season with salt and black pepper. Simmer for 15 mins.
- Preheat the oven to 400°F. Fill a roasting pan halfway with water and place in the oven. Grease 6 silicone ramekins. Drain the potatoes and add to the tomato mixture. Remove the bay leaf, transfer to a food processor and blend. Transfer to a bowl and stir in the cream, eggs and basil. Season with salt and black pepper. Spoon into the ramekins and bake in the heated roasting pan for 30 mins.
- In a bowl, whisk the vinegar, 3 tbsp oil and some salt and black pepper until emulsified. Arrange the lettuce and tomatoes on serving plates and drizzle with the dressing. Turn the mousses out of the ramekins onto the salads.
