Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cooking spoon
Measuring cup
Oven mitts
Pan
Paring knife
Peeler
Sieve
Stick blender
Tablespoon
Teaspoon
Timer
Cutting board
Piping bag with a serrated nozzle
Kitchen scales
Food mill
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
Place the spinach in a bowl, allow to defrost.
Potatoes
Peel the potatoes, cut into approx. 3 cm pieces. Cook the potatoes in boiling salted water for approx. 20 mins. until soft. Place the potatoes in a sieve, drain well.
Spinach puree
Squeeze out the spinach thoroughly by hand, place the spinach in a measuring cup along with the egg and salt,</Kids> puree until smooth.
Duchess potatoes
Pass the drained potatoes through a food mill and into a bowl. Add the spinach, butter, nutmeg and salt, mix.
Shape
Transfer the potato mixture to a piping bag with a serrated nozzle (approx. 14 mm in diameter). Pipe the mixture onto a baking tray lined with baking paper to create approx. 22 small Christmas trees, sprinkle with cheese.
Bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove, plate up the Duchess potatoes.
| Serve with: | Meat patties and salad |
|---|
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