There is nothing better than a delicious homemade potato puree! And to enhance its texture, we advise you to add this ingredient during its preparation. Discovery.
The potato puree is a simple but so comforting recipe, especially when the winter season is in full swing. It warms us and brings us back directly to childhood. It is therefore the head full of memories that we enjoy with this preparation. But how to make it more smooth, aerial and easy to digest ? The secret lies in an ingredient as surprising as it is effective.
What ingredient to add to your potato puree to make it lighter and more digestible?
It was the dietician and spokesperson for the Academy of Nutrition & Dietics, Yasi Ansari, who expressed this discovery. Indeed, by integrating Greek yogurtinstead of the cream or butter, you lick your potato puree. This dairy product is also rich in probiotics.
The continuation after this advertisement
And good news: this substance is perfect for facilitating digestion. Greek yogurt is also made up protein and calcium. Suffice to say that this food is more than beneficial for the proper functioning of your body. We reveal below the best recipe to use this yogurt in your potato puree.
The recipe for potato puree with Greek yogurt
The ingredients:
- 1 kg of potatoes
- 1 tablespoon of salt
- 2 finely chopped garlic tables
- 3 tablespoons of olive oil (to be used in twice)
- 1 tablespoon of finely chopped fresh rosemary
- 2 finely chopped fresh parsley tables
- 25 cl Greek yoghurt
- The zest of 1 lemon
- A little lemon juice
- Pepper
The procedure to follow:
Cook the potatoes in salt water until tender. Drain them, then mash them still hot.
In a skillet, brown the garlic in a tablespoon of olive oil until it gives off its aroma. Then add the rosemary and the parsley, then remove from the heat.
The continuation after this advertisement
Add this mixture to the potato puree.
Pour the rest of the olive oil, incorporate the yogurt, lemon zest and a net of lemon juice according to your taste.
Season with pepper and mix well.
Enjoy your food !
Read also:
Editor
After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
