This week in my vegan kitchen, I am sharing three classic potato recipes – recipes I learned and perfected while working in high-end restaurants in Italy, France and Switzerland. Of course, the original techniques I learned were not at all vegan; they all used copious amounts of butter, cream or eggs.
My updated vegan versions are very close to the originals – and much healthier without the added animal-based fats. The techniques are not difficult to learn. I think making Potato Gnocchi takes practice to develop the right consistency, but most people get it after one or two attempts. The Pommes Dauphinois and the Rösti are simple recipes to learn and make.
I hope you give these recipes a try in your kitchen during the next week or month. As always, I appreciate hearing from you, so feel free to leave a comment, share your creations or let me know what’s on your mind.
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Potato Gnocchi
The first time I ate potato gnocchi was during a trip to Liguria years ago – long before I became a professional chef. These gnocchi set a high standard in my mind. They were exceptionally light, tasted of potato and held enough sauce on each gnocchi to form a delicious tandem.
My next gnocchi experience in a restaurant was not as pleasant. These were dense, chewy and tasted of chalk. The sauce was heavy and fell from the gnocchi in clumps that splattered loudly on my plate. This was not a pleasing memory…and I hope I didn’t pay much for the failed gnocchi incident.
Fortunately, I learned the secrets of making delicious gnocchi during my stint as a professional cook in a Michelin-rated restaurant in the Italian region of Liguria: