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Wild Garlic Potato Mash

Wild Garlic Potato Mash

50 min
For 4 servings
  • 100 gfresh wild garlic
  • 25 gfresh parsley
  • 50 gsunflower seeds
  • 70 mlolive oil
  • 25 gyeast flakes
  • 0,5 tspsalt
  • 1 pinchpepper
  • 700 gall-purpose potatoes
  • 2 pcsonions
  • 75 gapple chips
  • 3 tbspvegan margarine
  • 200 mlvegetable stock
  • 200 mloat cream
  • 2 tbspvegan wild garlic pesto
  • 1 tspsalt
  • 0,5 tsppepper

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Directions

mug 0.6 l
multi-purpose blade
whisk
processor
Wash and dry the wild garlic and parsley. Roast the sunflower seeds in an ungreased pan. Put all the ingredients into the bamix® 0.6 l beaker and purée using the bamix® multi-purpose blade.
Wash the potatoes and cook them, just covered with water, in a closed pot over low to medium heat for 25 to 30 minutes. Peel the onions and chop finely with the bamix® Processor. Coarsely chop the apple chips with the bamix® Processor. Drain the potatoes in a strainer and allow to cool a little, then peel and chop.
Heat 1 tbsp margarine in a large saucepan and fry the onions for about 4 minutes, until lightly browned. Add the apple chips and fry briefly. Then add the vegetable stock and the oat cream and bring to the boil.
Add the potatoes, pesto, salt, pepper and the remaining margarine, then mash the potatoes as desired, coarsely or finely, using the bamix® whisk.

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