2 posts tagged “potatoes”

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Quick, simple, light, 100% veggie.. it's summertime

For once I decided to go dead simple with a meal. This quick throw-together consists of three components: asparagus, spring potatoes and a garlic purée. The only time-consuming part is the purée, but it's so worth it, and it can be done days or even weeks beforehand. Ok, on to the purée:


5-6 garlic bulbs
30g butter
400 ml full-fat milk
30 ml Olive oil
120 ml vegetable stock

1. Separate and peel the cloves.
2. Add the cloves and half the milk to a pan and gently bring to a boil
3. Pour off the milk and add the remaining half. Gently bring to a boil again.
4. Pour off the milk again, wash off the cloves.
(Step 2-4 helps mellowing any bitter taste in the cloves)
5. Gently sauté the cloves in the olive oil over medium heat until golden.
6. Add the stock and bring to a boil. Simmer for 15 minutes in a covered pan.
7. Purée the cloves with half of the cooking liquid until you have a smooth paste. Add some more liquid if necessary.

Store in an airtight container covered with some oil to keep from discoloring. 

Ok, thats the hard part. And as I mentioned, this can be done beforehand.

Grab a bunch of asparagus and a handful of spring potatoes. Wash and boil the potatoes until "al dente". Snap off the tough, lower part of the asparagus. Toss some (olive)oil, salt and pepper in a plastic bag and shake the veggies in the bag making sure they all are covered with seasoning and oil. BBQ or fry the veggies, making sure you don't overdo it. The asparagus should still have some bite in them. Serve with the garlic purée. This can obviously also be served as a side dish to both fish and meat. The garlic purée can be heated and diluted with some stock or perhaps dry white to make a simple sauce.




Post a comment Tags: potatoes, asparagus, quick and simple, garlic purée

The perfect roasted potatoes

Heston Blumenthal has obsessed over the creating the perfect roasted potatoes and I think he pretty damn close. I adapted his recipe for local conditions and mellowed the tastes a little. Heston loves to use olive oil, rosemary and garlic when doing potatoes. I prefer diluted olive oil, thyme and garlic. If you want to have a go at this then make sure you get just the right potato for this. In the UK Heston has concluded with the Maris Piper variety. Unprepared, the only thing I had were local ecologic potatoes of the Folva variety (I think) , probably not the best choice. I have to do some research on the optimal variety here in Norway. Right, here goes:

  • 1 kilo potatoes
  • Very light olive oil or a 50/50 mixture of a neutral cooking oil and olive oil (I used rape-seed oil)
  • 4 cloves of garlic
  • A few thyme twigs
  • salt

1. Pre-heat the oven to 190 °C
2. Pour oil into a roasting tray about one cm up and place in the oven.
3. Peel and quarter the potatoes. Rinse them in running cold water for a few minutes
4. Boil the potatoes until very soft in salted water (10g salt pr. liter)
5. Sieve off water. The potatoes should be dry before...
6. You put them in the roasting tray, tossing them so that they are covered with oil.
7. Turn the potatoes every 15 minutes or so. Do this three times.
8. Add the garlic and thyme and finish off the potatoes for another 15 minutes.
9. Take the potatoes out of the roasting tray, dry off excess oil and salt them.


Post a comment Tags: recipe, food, potatoes, roasted