Irish stamp with spring onion and watercress

Name: Irish stamp with spring onion and watercress
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Dutch
Ingredients: 1 kg crumbly potato; 1 dried laurel leaves; 200 ml semi skimmed milk; 2 bunch onion; 75 watercress; 10 g fresh flat parsley; 20 g unsalted butter or margarine

Vegetarian stew with spring onions, watercress and parsley

Ingredients

Directions

Boil the potatoes in a pan of salted water for 15-20 minutes until done. Drain and let them dry for a few minutes. Then put them back in the pan.
Put a small pan over medium heat and put in the milk and the bay leaf.
Cut the spring onions into thin rings. Bring the small pan gently to the boil and add the spring onion. Then take of the fire.
Remove the stems and finely cut the watercress.
Remove the laurel from the milk. Pour the milk over the boiled potatoes and add the watercress and parsley.
Stamp with a puree damper to a puree. Taste the stamp and season with salt and pepper. Stir the lump of butter through the stamp and serve.