Recipe - Roast Shallot And Potato Puree With Red Pepper

2 pound New potatoes approximately 2
inches round
8 lg Shallots
2 Red peppers
2 tablespoon Olive oil
3 tablespoon Sweet butter
1 teaspoon Cayenne
2 tablespoon Salt
Water/salt for cooking

Peel potatoes, place in a pot and cover with water. Add 2 tablespoons of
salt. Bring to a boil and simmer covered for approximately 20 25 minutes
or until tender when pricked. While the potatoes are cooking, split the
peppers in half and toss in a bowl with the shallots and olive oil. Place
on a baking sheet and bake in an oven heated to 350 degrees for 25 minutes
or until shallots are soft. Remove from heat and cool slightly. Take the
skin off the shallots, peel and seed the peppers. Place both in a food
processor along with cayenne, salt and butter. Puree. When potatoes are
cooked, drain and pass through a food mill or ricer into a bowl. Fold in
puree and check flavor.

Copyright 1996 Charlie Palmer

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.