A meatless version of a Chilean dish, charquicán.
Just like the other meatless charquicán recipe on my blog, the fennel and spinach do not mash up with the potatoes, but retain their separate textures. Also, the potato skins, though thin, are a significant presence in the mash. To make it again, I’m going to have to peel the potatoes and chop the spinach. And substitute celery for fennel for my spouse, who haaaaates fennel.
10 red potatoes, scrubbed and cut into chunks
½ teaspoon olive oil
½ bulb fennel, or 2 stalks celery, trimmed and finely chopped
2 cloves garlic, minced
2 15-ounce cans pumpkin purée
½ bag frozen cut leaf spinach
1 cup buttermilk
2 teaspoons salt
1. Boil potatoes 18-22 min., or until tender. Meanwhile, defrost spinach and drain well. When potatoes are done, drain them and place them in a large bowl.
2. Sauté fennel with oil 6 to 8 min. in medium skillet. Add garlic and sauté one additional minute.
3. Mash potatoes in bowl; add all other ingredients, stir. (8 servings)
Recipes out of the Blond Box 