Appetizers › Potato Nests

Potato Nests

Bea Peltre, French cook, writer and blogger, shares this wonderful amuse-bouche (small bite appetizer) that has so many possibilities. These potato nests are filled with crab, apple and creme fraiche and wow, are they amazing but there are countless possibilities of delightful things you could put in the nests. This is an appetizer you'll experiment with time and again. Enjoy!

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About Bea Peltre

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About Potato Nests

Bea Peltre, French cook, writer and blogger, shares this wonderful amuse-bouche (small bite appetizer) that has so many possibilities. These potato nests are filled with crab, apple and creme fraiche and wow, are they amazing but there are countless possibilities of delightful things you could put in the nests. This is an appetizer you'll experiment with time and again. Enjoy!

About Bea Peltre

Bea Peltre is originally from France and has the lovely accent to prove it. She writes one of the most beautiful food blogs online called www.latartinegourmande.com and is currently working on a cookbook with her recipes and photographs. We thank Bea for inviting us into her home and sharing her delicious amuse-bouche recipes.

Recipe

Print recipe

Ingredients

Makes 18-20 Appetizers
  • 2 baking potatoes, peeled and grated (about 7 to 8 oz)
  • 1 egg, beaten lightly
  • 1/2 tsp freshly grated nutmeg (optional)
  • 1 tbsp chopped parsley
  • freshly ground red peppercorns or black pepper
  • 1 oz melted butter
  • 1/2 cup crab meat (lump)
  • 1/2 organic green apple, grated
  • 1 scallion, chopped
  • 1 tbsp chopped cilantro
  • 1/2 tbsp chopped chives
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • Fleur de sel (sea salt)
  • crème fraiche
  • 2 tbsp pomegranate seeds
Special Equipment
  • cheese grater
  • mini-muffin tins

How-to

  1. Preheat your oven at 420 F (210 C)
  2. In a bowl, combine the grated potatoes with the egg and nutmeg. Add parsley and season with salt and red peppercorns (or black pepper)
  3. Take a mini muffin pan (I used a silicone one, all molds are 1.5 inch) and grease it with cooking spray
  4. Take a small amount of the grated potatoes in your hands. Squeeze out the excess juice and press the potatoes down at the bottom of each mold, to make a nest
  5. Add 1/2 tsp melted butter in each nest
  6. Cook for 25 minutes, or until brown. Remove, unmold and let cool on a rack
  7. In another bowl, combine the crab with the apple and lime juice. Add the olive oil, coriander, scallions and chives. Season with salt and pepper
  8. Fill each potato nest with the mixture and add a drop of crème fraiche on top of each
  9. Place a few pomegranate seeds on top and a little Fleur de sel. Decorate with a few chive twigs and serve

 

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Comments (1)

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  1. donna:

    Gorgeous and delicious! (Jan 5, 2009 2:02:25 AM)