Heirloom Creamed Spinach, Truffle Fries

A complementary dish to the Rosted Kobe Beef Roulade dish.

Servings: 8Preparation time: 10 minutesCooking time: 10 minutesReady in: 20 minutes

Ingredients

Heirloom Creamed Spinach

• 500 g Savoy spinach (1lb)
• 1 cup cream
• Salt and pepper to taste

Truffle Fries

• 3 Russet potatoes, peeled
• 1/2 gallon peanut oil
• 2 tbs truffle oil
• Salt and pepper to taste

Method

1. Heat a large saute pan over medium heat. Add in the cream and cook until reduced by half. Add in the spinach, season well with salt and pepper and toss until the spinach begins to wilt. Adjust the seasoning if necessary.
2. Heat the oil in a large heavy-bottom pot. Use a frying thermometer to insure that the temperature is 182C/360F degrees. Make sure that the oil doesn’t go above the halfway mark of the pot. The oil will expand as it heats, and when the potatoes are added.
3. Meanwhile, cut the potatoes into 1/4-inch fries. Store in a bowl of water so they don’t oxidize. Drain well and carefully place into the oil. Fry for 3 or 4 minutes or until just cooked through. Remove from the oil and drain well. Make sure to cool completely.
4. Just before you are ready to serve, add the fries to the oil and cook until crisp and golden. Drain the fries and place into a large mixing bowl. Drizzle in the truffle oil as you toss the fries in the bowl to help ensure even coating. Season with salt and pepper.
5. Place a handful of truffle French fries on four small dishes or bowls. Place a mound of the creamed spinach onto four additional plates. Shingle three slices of Roulade over the sauce and season with salt and pepper. Drizzle red wine sauce around the beef.

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

Salt and pepper to taste

Salt and pepper to taste