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Highland Burgundy dates back to at least 1936 - when it was used to add appropriate colour to a meal for the Duke of Burgundy in the Savoy. Inside the Highland Burgundy the flesh is mostly red with a definite ring of white just under the skin. Highland Burgundy has a dull russet layer over a bright burgundy skin. The tubers are an oval long shape. Nutritionalists have stated that the antioxidants provide many health benefits, which can help towards preventing certain diseases.
RECOMMENDED COOKING METHODS
Highland Burgundy can be steamed, simmered, roasted, chiped or sauted. They make great novelty mash, crips and chips.
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Member of the Northumbria Larder and Farm Retail Association