A Chilean-inspired combination of vegetables, cooked and mashed. It comes from the following website:
As you might expect, the potatoes and squash mash together very nicely, while the celery and spinach each retain their shape and texture. I like it, but I think I would like it better if it had a more consistent texture. I’m going to try switching the celery for celeriac and chopping the spinach before cooking it.
3 medium potatoes
1 ½ cups diced winter squash
3 stalk celery, sliced thinly
1 bunch spinach
3 tablespoons butter
4-6 tablespoons cream
salt
black pepper
1. Boil water in a pot big enough to hold the spinach. When it comes to a boil, turn off the heat and place spinach in the boiled water for 1 min.; drain. After spinach cools, squeeze the water from the spinach and set aside.
2. Place potatoes in pan and cover with water. Simmer, covered, 10 min. Add the diced squash and continue cooking for 10 more minutes. Add sliced celery and cook for 5 min. more. Drain and transfer to a bowl.
3. Mash potatoes and squash with butter. (Celery will not mash). Stir in spinach. Pour in cream or milk and stir until smooth. Season with salt and pepper
Recipes out of the Blond Box 