Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

DUFFED POTATOES

My publisher is a devotee of pure white
creamed potatoes. I’m hoping he’ll like this at­
tempt to compete with the version served at Au
Bon Accueil in Paris! At least it will have a lot
fewer calories.
SERVES 4

For the Potatoes
4 medium russet potatoes, peeled and
quartered
½–¾ cup buttermilk
¼ teaspoon salt
¼ teaspoon white pepper
⅛ teaspoon nutmeg

For the Sauce
1 cup low-sodium vegetable stock
(see page 288)
Pinch saffron or turmeric
¼ teaspoon salt
1 tablespoon arrowroot or cornstarch
mixed with 2 tablespoons vegetable
stock (slurry)
2 teaspoons chopped fresh chives (optional)

Cook the potatoes in boiling water 20–30
minutes or until very soft. Drain, return the po­
tatoes to the pot, put a towel over the top and
press it onto the potatoes. Let them sit on very
low heat for 15 minutes to dry.
Transfer to an ovenproof bowl. Add ½ cup
of the buttermilk and the salt, white pepper,
and nutmeg, and mash by hand or with an elec­
tric mixer until smooth. Add more buttermilk

if the mash is too dry. Keep warm in the oven

at 190°F, covered.

To make the sauce, boil the stock in a small

saucepan about 10 minutes until reduced by

half. Add the saffron and salt. Remove from

the heat and stir in the slurry. Return to the

heat to thicken and clear.

Divide the potatoes among 4 hot plates.

Make a well in the middle of each mound and

fill with the sauce, allowing it to spill over just

a little. Scatter fresh chives over the top and

serve with a nice piece of fish or chicken.

Per serving : 196 calories, 1 g fat, 0 g saturated fat,

42 g carbohydrate, 5 g protein, 4 g dietary fi ber, 374

mg sodium. Exchanges: 2 Starch

CELERY ROOT



AND POTATO PURÉE

This could become the Mercedes of mashed

potatoes if you enjoy the flavor of celery.

SERVES 6

1 small celery root (about 1 pound when

unpeeled)

2 large russet potatoes

¼ teaspoon salt

4 cups water

¼ cup yogurt cheese (see page 290)

¼ teaspoon white pepper

3 tablespoons finely sliced fresh celery leaves

Scrub the celery root with a vegetable brush.

Cut off the top and bottom and discard. Peel

218 • GROWING AT THE SPEED OF LIFE