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Before you jump to Fondant potatoes recipe, you may want to read this short interesting healthy tips about The Meals You Choose To Feed On Are Going To Effect Your Health.
The one thing that some of you may already understand is that by ingesting the right foods can have a substantial effect on your health. Something that you should never eat no matter what is the different foods that you will get at all of those take out places. You will see that the nutrition in these types of is non existent and the unwanted effects can be very bad. In the following paragraphs we are going to be going over foods that you should be eating that can help you remain in good health.
Now when it comes to the key food items that you’ll have for dinner, you may well want to make sure you are eating lots of fish, particularly salmon, and lean protein. The beauty of salmon is that as well as other nutrients it’s also loaded with Omega-3. Now when you choose to have a steak for an evening meal one thing you should remember is that 3 ounces will provide you with all the protein you’ll need for the day. To be able to limit your fat intake you should cut off any obvious fat before you prepare the meats.
For people who want to get started living a healthier life the tips above are able to help you do that. The pre packaged highly processed foods that you can discover in any store is also not good for you and alternatively you should be cooking fresh nutritious foods.
We hope you got insight from reading it, now let’s go back to fondant potatoes recipe. To make fondant potatoes you only need 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Fondant potatoes:
- Use 6 large Accord potatoes
- Get Extra virgin olive oil
- Get Butter
- Get Stock (preference)
- Provide cloves Garlic
- Provide Rosemary
- Use Thyme
- Use Truffle salt
- You need Cracked black pepper
- Use Parmesan (optional)
Steps to make Fondant potatoes:
- Wash and shape the potatoes.
- On a medium heat shallow non stick frying pan add oil, rosemary, thyme and garlic and pan fry the potatoes until golden on one side.
- Season the top of the potatoes with salt and pepper. Mix stock with 500ml water. Turn the potatoes and add the stock to the pan so that the potatoes are sitting in about 2cm of liquid. Place a lid on the pin and simmer. Monitor the fondants and move them gently so that they don’t stick to the pan.
- Add blob of butter once the potatoes are softer to the touch in the middle. Using a pastry brush baste the potatoes continually with the liquid. Once the fondants are ready, remove them and place them on a baking tray with parchment paper. Keep warm until serving. Keep the liquid as it could be used for a base for a gravy.
- Grate Parmesan and sprinkle over the fondants.
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