 Potato puree with truffles to be served on a warm plate with the juice from a roasted joint of meat and decorated with a few truffle shavings.
2 portions.
Use: Bring 300 ml of milk to the boil in a saucepan with some salt and nutmeg. Remove from the heat and add 200 ml of cold water and the contents of the sachet. Mix well, add a knob of butter and an egg yolk.
For an even tastier recipe, add some juice from a roasted joint of meat and sprinkle over some truffle shavings.
Ingredients: potato flakes 98%, parsley, dried black truffles (tuber melanosporum) 0.3%, emulsifier: mono and diglycerides of fatty acids, stabiliser: sodium citrate, disodium diphosphate, antioxidant: sodium acid sulphite, ascorbyl palmitate, truffle aroma.
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