A winter dish in May? Surely, that can’t be right. It can if you live in Scotland. Our weather is bizarre and unpredictable most of the time.
I used to complain about the heat when I lived in Saudi Arabia and Cyprus. Today, I would love to be sitting on a balcony in Paphos, looking out over the Mediterranean. As I offer my face to the sun, I’m sipping a cold KEO beer and nibbling mezedhes.
But, back to reality and I’m in Edinburgh. It’s cold, wet and windy. I’m glad I don’t have to go out because it’s drizzling with the sort of rain that you can hardly see but manages to soak through to your bones. I need comfort food. And that means mashed potatoes.
But that’s only the beginning. Add mashed carrots, shredded greens, mustard and cream and you have a dish that’s warming and filling. Make extra and next day fry it in a pan on both sides, like rosti, and top with a fried egg and a couple of slices of grilled bacon. I used ruby chard for this dish as that is what I happened to have available. But, you can use Swiss chard, kale or even finely shredded cabbage.
Creamy Vegetable Mash (serves 2)
- 2 large potatoes, peeled and quartered
- 2 large carrots, scraped or peeled and cut into slices
- 2 bunches ruby chard
- 2 tsp wholegrain mustard
- 125ml crème fraiche
- Sea Salt
- Freshly ground black pepper
- Chives or spring onions (optional)
- Steam or boil the potatoes until tender.
- In a separate pan, steam or boil the carrots until tender.
- Meanwhile, prepare the chard. Remove the leaves from the stems and shred. Cut the stems into short pieces. Steam the stems for 5 minutes then add the shredded leaves and steam both for a further 5 minutes. Remove from the pan and set aside.
- Mash the potatoes then add the cooked carrots and mash them together until smooth. It doesn’t matter if you have a few small lumps of carrot but try to get the potatoes really smooth.
- Mix the ruby chard in to the potatoes and carrots with the mustard and the crème fraiche.
- Add a sprinkling of salt, grind in some pepper.
- Taste and add more seasoning and more crème fraiche, if necessary. The mash should be smooth, creamy with little flecks of orange and red.
- Serve hot with snipped chives or shredded spring onions.
cabbage, carrots, chives, creme fraiche, potatoes, ruby chard