Champ
OK – I know it’s not spring yet, but these freshly picked bunches are very good at the moment. In view of the actual season, here’s a recipe for warming comfort food. Serve with a meaty casserole for lunch this Sunday.
Serves 6 generously
* 750g potatoes, peeled * 300mls milka bunch of spring onions * salt and pepper * butterCook the potatoes and then pass through a potato ricer (or mash very well till no lumps). While the potatoes are cooking, chop the onions, including the green parts and cook gently in the milk for about 20 minutes. Add the milk and onions to the potatoes gradually, beating well. Use as much milk as you need to get a soft, creamy mash – or how you like it. Season with salt and pepper. Put a mound on each plate, make a well in the centre and add a large knob of butter. Serve immediately as the butter melts.
Regards
The Gourmet Doctor
Navigation
- Broad Beans
- Green Beans & Tomatoes
- Horta - Warm Greek Greens
- Tortilla & New Potatoes
- Asparagus
- Spinach
- Sticky Garlic Chicken
- Chard and Pork Pate
- Avocados
- New Potatoes
- Braised Squash
- Petit Pois a la Francaise
- Baked Aubergine with Oregano
- Walnut Cake with Orange and Brandy Syrup
- Celery and Stilton Soup
- Elisabeth Bond's Kohl Rabi
- Cauliflower Puree
- Fennel and Crab Pasta
- Onion Squash and Bean Salad
- Onion Squash Variation
- Jerusalem Artichoke Soup/Puree
- Champ
- Parmesan Crusted Parsnips
- Spinach Frittata
- Carrots with Garlic and Marsala
- Baked Fennel
- Savoy Cabbage and Italian Ham Salad
- Roast Garlic with Thyme and Bayleaf