CORN AND POTATO PURéE

Corn And Potato Purée image

Provided by Marian Burros

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 1/2 cups corn kernels from 6 to 8 ears corn
8 to 10 ounces Yukon Gold potatoes
Salt to taste
2 small shallots, coarsely chopped
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup light chicken stock or vegetable stock
Bouquet garni of thyme, bayleaf and tarragon
2 tablespoons mascarpone, sour cream or light sour cream

Steps:

Cut corn from cobs, being careful not to get too close to the cob.
Peel potatoes, and slice about 1 inch thick. Place in pot with corn cobs, and cover with enough water to come an inch above the potatoes. Season with salt, and bring to a simmer. Gently cook potatoes until they are tender.
Meanwhile sweat shallots in butter for about 3 minutes. Do not let them color. Add corn kernels, and cook slowly for 2 minutes. Add wine, stock and bouquet garni, and cook kernels until they are tender enough to purée, a matter of a few minutes.
When potatoes are cooked, drain them thoroughly, and discard corncobs. Put potatoes through a ricer, and set aside.
When corn is tender, remove bouquet garni, and purée corn in a blender.
Measure out 1 cup of riced potatoes (do not mash down), and fold in 2 cups corn purée with mascarpone.
To serve with fish, make a mound in center of plate, and top with fish.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams, TransFat 0 grams