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I was thinking of preparing beef kebab and mashed potatoes – which I did, but the name “mashed potatoes” will not do justice to this tasty and colorful potato dish.
So therefore, “Rainbow Puree” was born 🙂
The addition of the sautéed peppers, sun-dried tomatoes and freshly grated horseradish and lot’s of garlic paste lift’s this basic dish to a whole new level…….
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Bon Appetit ! Life is Good !
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More about Kebabs
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- Cut beef tenderloin head and tips into cubes, cut bell peppers into large dice
- skewer meat and peppers onto water-soaked bamboo skewers, season with kosher salt and cayenne pepper
- saute kebabs in garlic oil until rare, let rest for at least five minutes
- while the kebabs are cooking, squeeze freshly cooked, drained potatoes through a potato-ricer
- chop the peppers-trimmings into coarse pieces, chop oil-preserved sun-dried tomatoes coarsely
- saute the peppers in garlic oil
- to the potatoes add the peppers, tomatoes, chopped cilantro, grated horseradish, kosher salt, cayenne pepper, cream and butter, mix all together, check/adjust seasoning,
- plate the rainbow puree
- top the rainbow puree with the kebab, serve with grated horseradish
- Beef Kebab With Rainbow Puree
- Beef Kebab With Rainbow Puree
- Beef Kebab With Rainbow Puree
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