Tuesday, March 4, 2014

Comfort Food: Mediterranean Spinach Mashpot

While mashpots are the Dutch go to winter comfort food, this variation on mashpot is not one that is well known here. Spinach is not the first vegetable we think of when we make mashpots. But I loved the idea when I encountered it in "De Snelle vegetarier". We tried and loved it. It is a mashpot that is suitable for the spring months as well, because it is a bit lighter. It is a vegan mashpot, but for the non vegans, a boiled egg would be a nice variation. The original recipe is for 4-5 servings but we cut the recipe in half.

Mediterranean Spinach Mashpot (serves 2-3)
- 500 gr potatoes
- half a cube of garden herbs broth
- 1-2 spring onions
- 4 sundried tomatoes on oil
- 1 small clove of garlic
- 2 tbsp olive oil
- 0.5 tbsp provincial herbs
- 300 gr spinach
- 75 gr rocket lettuce
- 50 gr pine nuts
- herbal salt and 4 seasons pepper

Peel and cut the potatoes. Boil them in a pan with water and the cube for the broth. Chop onion and garlic, cut the sundried tomatoes. Roast the pine nuts in a dry pan. Heat olive oil in a pan and bake garlic, onions and the herbs softly for 5 minutes. Cut the rocket a bit finer. Add rocket with spinach and sundried tomatoes to the onion mixture. Stir fry on high for only half a minute to warm the veggies through.

Mash the potatoes. Use some of the cooking fluids to make a nice mash. Add the spinach mixture and stir through. Add some good quality olive oil (or a bit of the oil from the sundried tomatoes). Season to taste with salt and pepper. Add the pine nuts and serve.

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