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Potato doughnut with the Jam of potato peels by Nils Osborn

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Winter is the time for potatos. You can also use the peels, as Chef Nils Osborn from Zurich shows in his Recipe for a potato peel jam, that he serves with potato doughnuts.

 

When I started my project «Leaf to Root» in 2014, I was looking for chefs, who know recipes for special parts of veggies. Nils Osborn, today chef in restaurant «Spitz» in Zürich, surprised me not only with making a jam with the potato peels. He served a whole desert with potatos.

 

For his jam, Nils is roasting the potato peels with oil in a pan and cooks them with milk and sugar.  Result: A jam with toast aromas. Starchef Heston Blumenthal has inspired Nils for this creation. A culinary surprise, that is worth to give a try.

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REZEPT

Poato doughnut with the jam of potato peels by Nils Osborn

Doughnut 4 to 6 persons

 

200 g potatoes
50 g salt
0.5 dl milk
2 eggs
85 g sgar
20 ml sunflower oil
5 g baking powder
250 g flourl

1 L oil for frying
powdered sugar

 

Preparation

Set the potatos on a bed of salt and cook them in the oven (160 degrees), until they are tender (depending on how big they are for 60 to 90 minutes). Peel potatoes and process with a potato press. Cook with milk, let simmer for 10 minutes and sieve.

 

Take 140 g of the puree and form a dough with the rest of the ingredients. Careful: Don’t knead for too long, because then the dough tends to become rubbery.

 

Fill the dough in a injection bag and form rings on a baking tray covered with baking paper. The diameter of the whole in the middle of the rings should be at least 2 centimeters. Place in the freezer for 30 minutes. 

 

Heat oil onto 160 degrees and fry the doughnuts for a couple of minutes. Dust with powdered sugar

 

Jam

You can always prepare jam from peels of potatoes, for example, when you are cooking a puree or similar. The jam Die Konfitüre aus Kartoffelschalen kann man auch vorbereiten, beispielsweise dann, wenn man sowieso Kartoffelstock o.ä. kocht. Schalen dann eben nicht wegwerfen, sondern verarbeiten. You can keep the jam in the fridge for a few weeks. Makes about 1,5 dl jam.

 

 

100 g potato peels
1 EL sunflower oil
180 g cane sugar
1.5 dl milk

 

Preparation

Roast potato peels with oil in a pan, until they are golden brown, about 20 to 30 minutes on low heat. Mix with sugar and milk and bring to the boil. Let it simmer for two hours.Sieve and pour it in a jar.

 

 

How to serve

 

The jam is quite liquid, so serve it in a special jar next to the doughnuts, which are dipped in the sweet creation. Nils Osborn: «I was so amazed by the jam, that I also used it for breakfast and spread it on the bread.»

 

Tipp:

Nils sometimes uses the roasted peels to aromatize a potato puree. Or eat the peels as chips, just as they are.

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Mehr Fotos und Details:

141202_leaftoroot_quai61_kartoffeln

Roast the peels with a bit of oil in a pan.

141202_leaftoroot_quai61_nilsamherd

Nils Osborn, roasting potato peels.

141202_leaftoroot_quai61_kartoffelbrei_teig_doughnuts

Creating the poato doughnuts – never knead the dough for to long!

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