I had a ton of duxelle and potatoes leftover from Christmas dinner, pork wellington, green beans and potato casserole.
The next day we ended up throwing equal amounts of the duxelle and potato casserole in a food processor just to blend. My spouse made some pasta and we made used the duxelle potato mixture to fill ravioli.
Served them with sage brown butter and pork. I cubed the discarded ends of the pork tenderloin that were too thin to use in the pork wellington. Then sautéed them in butter.
We called them Potato Wellington Dumplings with pork. I prepared them like dumplings instead of as traditional ravioli - steamed followed by a quick brown in butter before being dressed with sage brown butter and sautéed pork.
They were delicious! A new family favorite recipe. That said I still have some duxelle (and potato) to use up.
I recently had a dish that was a layer of cod topped with a thin layer of duxelles and then a layer of mashed potatoes, run under the broiler. It was delicious!
On pizza!! Go very lightly on the other ingredients . . . a few thinly sliced onions, a few paper-thin slices of a savory salume, a few pieces of broccoli rabe and a very light sprinkling of parmigianno or similar cheese. (I make and put up in 4 ounce jars my own duxelles, just for this purpose.) ;o)
6 Comments
The next day we ended up throwing equal amounts of the duxelle and potato casserole in a food processor just to blend. My spouse made some pasta and we made used the duxelle potato mixture to fill ravioli.
Served them with sage brown butter and pork. I cubed the discarded ends of the pork tenderloin that were too thin to use in the pork wellington. Then sautéed them in butter.
We called them Potato Wellington Dumplings with pork. I prepared them like dumplings instead of as traditional ravioli - steamed followed by a quick brown in butter before being dressed with sage brown butter and sautéed pork.
They were delicious! A new family favorite recipe. That said I still have some duxelle (and potato) to use up.