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karohemdI had loads of leftover potatoes and parsnips to use up so made this which I shall call
PotatoParsnipChilliMash
One onion sliced, three cloves of garlic chopped, softened in olive oil, add a handful of sliced chestnut mushrooms and soften for two mins, add the cubed potatoes and parsnips and fry the whole lot for 5 mins.
Fill up with a can of tomatoes, season with salt, pepper, herbs the provence and your choice of chilli sauce (I used Busha Browne's Pukka Hot Pepper Sauce - full of scotch bonnets - which I had bought for my birthday chillies), and let bubble for about an hour.
About ten minutes before the end, mash it all up with a potato masher, stir in a good tbsp of sour cream (I also added some chopped purple sprouting broccoli greens from my organic box at that time) and let simmer for 10 mins.
Serve with freshly grated parmesan sprinkled on top.
PotatoParsnipChilliMash
One onion sliced, three cloves of garlic chopped, softened in olive oil, add a handful of sliced chestnut mushrooms and soften for two mins, add the cubed potatoes and parsnips and fry the whole lot for 5 mins.
Fill up with a can of tomatoes, season with salt, pepper, herbs the provence and your choice of chilli sauce (I used Busha Browne's Pukka Hot Pepper Sauce - full of scotch bonnets - which I had bought for my birthday chillies), and let bubble for about an hour.
About ten minutes before the end, mash it all up with a potato masher, stir in a good tbsp of sour cream (I also added some chopped purple sprouting broccoli greens from my organic box at that time) and let simmer for 10 mins.
Serve with freshly grated parmesan sprinkled on top.
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Date: 13/4/06 09:35 pm (UTC)no subject
Date: 13/4/06 11:09 pm (UTC)That organic box makes me not only cook more but also experiment.