Filter
Reset
Sort ByRelevance
Ckkott
Irish stamp with spring onion and watercress
Vegetarian stew with spring onions, watercress and parsley
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
30 minSide dishparsley, lime, soft cream butter, sesame oil, salt, freshly ground pepper, potatoes (Linzer delicatess), sesame seeds,potatoes with parsley-sesame butter -
90 minSide dishSushi rice, tap water, granulated sugar, sea salt, rice vinegar, nori sheet, ready-to-eat avocado, mayonnaise, surimisticks, cress,temaki sushi (hand-rolled sushi) -
50 minSide dishshallot, traditional olive oil, garlic, peeled canned tomatoes, liquid honey, fresh basil, frozen garden peas, chicken fillet, White bread, medium sized egg, Parmigiano Reggiano, lemon, mini mozzarella,Christmas balls with tomato sauce -
40 minSide dishcucumber, balsamic vinegar, white vinegar, garlic, sweet white onion, white caster sugar, ginger root, ginger syrup, honey, lemon juice, Kiwi,kiwi-cucumber chutney
Nutrition
200Calories
Sodium15% DV370mg
Fat6% DV4g
Protein10% DV5g
Carbs11% DV34g
Fiber8% DV2g
Loved it