Potato quenelles with olive oil from the Baux-de-Provence Valley PDO
Ingredients
For
6
personnes
- 500 g potatoes (for mashed potatoes)
- 50 g fine wheat semolina
- 150 g of flour
- 2 egg yolks
- 4 tablespoons of olive oil from the Baux-de-Provence Valley PDO
- Coarse salt
- Pepper
Tip
Quenelles are the perfect accompaniment to meat dishes served in sauce (goulash, beef bourguignon, etc.). We recommend using an intense-flavoured olive oil from the Vallée des Baux-de-Provence PDO for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Provence or Corsica – Oliu di Corsica.
Instructions
- For this quenelle recipe, start by peeling the potatoes and boiling them in salted water. Drain the potatoes and mash them whilst they are still hot. Leave to cool slightly. Add 2 tablespoons of olive oil from the Vallée des Baux-de-Provence PDO, the semolina and the flour to the mashed potatoes and mix well. Finally, stir in the two beaten egg yolks, along with salt and pepper to taste. Leave the dough to cool completely.
- Wet your hands (and repeat this as soon as your hands start to feel sticky) and shape the mixture into walnut-sized balls. Place them on a baking tray as you go (preferably lined with baking paper or lightly floured).
- Place the quenelles in a large saucepan filled with gently simmering water for a few minutes. Do this in several ‘batches’. When the quenelles rise to the surface, drain them and set them aside.
- Heat 2 tablespoons of olive oil in a frying pan and brown the quenelles. Serve with a tomato sauce or finely chopped chives.
Tip
Quenelles are the perfect accompaniment to meat dishes served in sauce (goulash, beef bourguignon, etc.). We recommend using an intense-flavoured olive oil from the Vallée des Baux-de-Provence PDO for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Provence or Corsica – Oliu di Corsica.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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