This classic cold vichyssoise
has been missed at my table since having to omit white potatoes from my diet.
However, this altered version is nightshade free, and the substitute for white
potatoes is fluffy, cooked white rice and turnip. I don’t believe you’ll be
able to tell the difference with this substitute which tastes like the richness
of white potatoes.
5-6 first course servings
2 leeks, white part only minced
1 medium onion, minced
3 tablespoons butter
2 large turnips, diced
6 cups chicken stock
2 cups white rice, cooked
2 cups fat free half and half
½ cup chives, sliced (or watercress)
Sauté leek and onion in
butter for about 3 minutes. Add turnip and chicken stock; bring to boil, then
simmer until turnip is tender, or about 15-20 minutes. Add rice, mix well, and cool
slightly. Puree with stick blender, then add half and half, mixing well. Chill
for several hours or overnight. When ready to serve garnish with chives or
watercress.
Nightshade free
Gluten free
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