Radicchio and Mashed Potatoes
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.
- 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.