Browned butter makes everything better. Also from potatoes.
Muikuk and potatoes go well together. Roni Lehti
Chef of Pippuri.fi over the years Risto Mikkola has learned patience. Nowadays, he can’t wait to put the first early potatoes in the pot a little longer than before. That’s how many times the first potatoes have been disappointing.
Mikkola assures that the wait is worth it.
But at this stage, summer potatoes can be enjoyed in ways other than boiling them. Mikkola has developed a delicious potato recipe.
Try roasting early potatoes instead of boiling them. Mari Moilanen
The juju of potatoes is in roasted butter and in the oven. In addition to potatoes, fennel is added to the butter, which goes perfectly with fried dumplings and potatoes.
– Fennel brings a new flavor, Mikkola states.
Onion stalks give mayonnaise a nice taste, look and mouthfeel.
It’s also good in a frying pan, but if you have a choice, you should fry the muikku in a brick-bottomed pan in a combination of butter and oil.
When the weather permits, Mikkola’s kitchen is in the yard in the summer.
– Cooking outside is really nice.
Melt the butter in a saucepan over low heat. Do not rush so that the butter whey does not burn to the bottom. However, if the whey curdles, you should strain it off so that the butter doesn’t taste burnt. Roni Lehti
Butter potatoes and fennel
800 g of washed early potatoes
1 thinly sliced fennel
100 g of butter
1 teaspoon of salt
1. Put the butter in a saucepan and cook it over low heat, stirring occasionally, for 20 minutes or until it gets a nice toasty brown color.
2. Mix together the washed potatoes, half of the toasted butter and salt. Put the potato mixture on a baking sheet on baking paper. Roast the potatoes in a 200-degree oven for 10 minutes.
3. Add the fennel slices to the potatoes on the baking sheet and mix. Roast for another 10 minutes. Pour the roasted potatoes and fennel into a serving dish and stir in the rest of the roasted butter.
Fried muffins
800 g gutted mushrooms
3 dl gluten-free (potato) breadcrumbs (Mummon)
2 teaspoons of salt
win
rapeseed oil
1. Mix the dry ingredients together. Roll the pieces in the flour mixture. This is easy to do in a bowl.
2. Heat butter and oil in a pan. Fry the buns in a few batches until golden brown, a couple of minutes on each side.
Onion mayonnaise
200 g of mayonnaise
1 dl thinly sliced spring onions
1 red onion, chopped
0.5 tsp of salt
1. Mix all the ingredients together and leave to season for 30 minutes.
Raimat Castell Chardonnay Organic, Spain (€10.99)
Raimat’s organic Chardonnay is an intensely fruity and well-balanced acidic wine that goes wonderfully with buttery potatoes and muffins.