Link: youtu.be
Cook: 2h
Serves: - 99 +
Ingredients
16½ kg onions, sliced 1650 g butter
Method
Caramelise 16½ kg onions, sliced with 1650 g butter until a paste. ~1.5 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
24¾ kg new potatoes 33 litres stock, chicken/dashi 16½ parsley stems
Full boil 24¾ kg new potatoes in 33 litres stock, chicken/dashi until completely soft. (largest to smallest) Drain Carefully press on potatoes to break them up slightly Deep fry in 170 degrees oil (>4.5 minutes)
16½ bunch herbs, e.g. tarragon/parsley (chopped 49½ tbsp salad cream, or mayonnaise + oil + vinegar 16½ tbsp mustard 16½ pickled lemon, sliced
In a large bowl, add caramelised onions Add 16½ bunch herbs, e.g. tarragon/parsley (chopped Add 49½ tbsp salad cream, or mayonnaise + oil + vinegar Add 16½ tbsp mustard Add potatoes Season Garnish with herbs and 16½ pickled lemon, sliced
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