I had just posted this on my other blog – Small Kitchen – when I saw this weeks theme was Treat. So why not post it here as well! It’s late friday afternoon. A good time for treats. Not only once. Twice! Or as many as I like!
Mashed root vegetables with butter and seasalt, “quick-bread” and pickled cucumber
I don’t know how nutritious this might be, but I felt like having something like this today! Comforting! Warm! Rich! A Vata-balancing treat, I would say.
- two small/medium sized potatoes
- about the same amount of swede (rutabaga/swedish turnip)
- one small carrot (not too small)
- black pepper – finely grounded
- sea salt
Peel the vegetables and cut them into cubes, ruffly 1 cm in size
Cook until soft – you can have a small amount of salt or broth in it, but don’t make it salty! Sea salt comes later.
Mash it ruffly with a big dash of butter and some liquid – I use the liquid it’s cooked in, but take only little of it! If too much the mash won’t be a mash any longer but rather some kind of gruel. It also tastes so good with soft pieces of veggies left in the mash.
Taste with black pepper, seasalt and finely chopped parsley.
- One egg
- 3 tablespoons of maize flour
- seeds – pumpkin seeds, sunflower seeds, sesame seeds – about a handful
- 2 tablespoons of water
- a dash of oil – rapeseed or olive
- some sea salt
Blend thoroughly and fry on medium temperature on both sides until golden color and dry. Use a big frying pan and some butter or coconut oil, and make the bread as big and thin as possible, almost like a pancake.
I like pickled cucumber to this, and also some french Dijon mustard. Strong but not sweet.