Culinary mountain world

Ginger and green pea potato mash

This ginger and green pea potato mash with pumpkin seeds, linseed, or sesame seeds is the perfect accompaniment. It's light, easy on the stomach, and yet nutritious as a main dish, snack, or side dish.

For a quick and easy recipe, use:

  • Two hundred grams of pure, unseasoned potato flakes, for example, two bags of the Stocki brand
  • Four hundred grams of frozen or fresh green peas
  • Two hundred grams of fresh organic ginger slices
  • Eight decilitres of water
  • One and a half teaspoons of sea salt
  • You will also need:
  • One teaspoon of chilli flakes
  • Three heaped tablespoons of dried parsley
  • One tablespoon of dried oregano
  • One tablespoon of dried rosemary
  • Two tablespoons of walnut oil or your preferred oil, such as sesame or extra virgin olive oil
  • One and a half decilitres of coconut milk. Use Coop Naturaplan organic coconut milk.
  • Pumpkin seeds
  • Sunflower seeds
  • Linseed or sesame seeds
  • Watermelon
  • White radish

Wash and dry the melon, then cut it into triangles. Peel, wash, and dry the radish, then cut it into triangles.

Variation: cut out balls with an apple corer.

Boil the water with sea salt, ginger slices, and chilli peppers. Add the green peas, oil, parsley, oregano, and rosemary until the peas are al dente. Turn the hob down to the lowest setting. DO NOT drain the water. Briefly remove the pan from the heat and stir in the potato flakes and coconut milk. Stir for a further three minutes over low heat. Switch off the heat.

Garnish the warmed plate with melon and radish and a small sprig of rosemary. Shape a ginger and green pea potato rock with a fork and spoon and sprinkle with seeds and kernels. If you have more time to prepare the dish, use fresh, floury potatoes and fresh herbs: boil one kilogram of potatoes in sea salt water until soft. Drain the water and whisk or mash the potatoes with two decilitres of coconut milk. Boil the peas and ginger slices and one litre of water with sea salt, freshly chopped oregano, rosemary, parsley, and pepper flakes until the peas and ginger are al dente. Carefully drain in a sieve. Mix the mashed potatoes, peas, ginger slices and spices well with a bit of oil at a low temperature.

Use fresh ginger for both cooking methods.

 


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