Corn And Potato Purée

Ingredients

• 3 ½ 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
• ½ cup dry white wine
• ½ cup light chicken stock or vegetable stock
• Bouquet garni of thyme, bayleaf and tarragon
• 2 tablespoons mascarpone, sour cream or light sour cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    217 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 5 grams protein; 16 milligrams cholesterol; 54 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut corn from cobs, being careful not to get too close to the cob.
2. 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.
3. 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.
4. When potatoes are cooked, drain them thoroughly, and discard corncobs. Put potatoes through a ricer, and set aside.
5. When corn is tender, remove bouquet garni, and purée corn in a blender.
6. Measure out 1 cup of riced potatoes (do not mash down), and fold in 2 cups corn purée with mascarpone.
7. To serve with fish, make a mound in center of plate, and top with fish.

1 hour 10 minutes