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Radicchio and Mashed Potatoes

Veronica Lavenia
Add bright purple color to your winter table with radicchio. The elegant vegetable takes a simple dish of mashed potatoes to a whole new level.
Course Side
Servings 2 servings


  • 5 potatoes
  • Pinch of sea salt
  • Pepper to taste
  • 1 tbsp grated Parmigiano cheese
  • 100 ml 3½oz milk
  • 1 onion
  • 2 tbsp Extra virgin olive oil to taste
  • 1 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1 round radicchio
  • 1 sprig of rosemary


  • Cook the potatoes steam. Once cooked, sieved them and add pinch of salt, grated Parmigiano and milk.
  • In a saucepan, cook the onion, cut into rounds, with a tablespoon of oil for about 10 minutes, adding water if necessary. Add vinegar and brown sugar and continue cooking for another 5 minutes.
  • Cut the radicchio into strips, sautéed for a few minutes with a tablespoon of oil. Remove from heat, add the onion and mix.
  • Pour the mashed potatoes into a serving dish, cover with vegetables and garnish with a sprig of rosemary soaked in oil.