Posts Tagged ‘Crushed potatoes with broad beans’

Crushed potatoes with broad beans and peas

August 20, 2022

From Summer Kitchens, a Ukrainian dish by Olia Hercules.

The last time I tried this dish, I thought would be my last time this year, broad beans need to be young and fresh, and they were neither. But the broad beans were young and fresh, I was eating as I podded them. Today, I tried frozen broad beans with a few frozen peas.

The last time I overcooked the bacon to the point of burnt. Worked out quite well, crispy.

ingredients

  • Boston new potatoes
  • broad beans
  • peas
  • small onion
  • spring onions
  • crème fraiche (double cream)
  • knob of butter
  • strips of streaky bacon
  • season with salt and pepper

method

New potatoes, scrape, add to pan of cold salted water, bring to the boil. Simmer for around twenty minutes.

Broad beans and peas cook in boiling water for a little over five minutes.

Peas, add to pan after broad beans when water comes back to boil.

Thin strips of streaky bacon in a hot pan medium heat until turning brown.

Add a little oil. Add onions, cook a couple of minutes until soft.

Decant water from new potatoes and broad beans and peas. Crush but not mash.

Add crushed potatoes and broad beans and peas to bacon and sliced onions.

Add spring onions.

Add and stir in double cream.

Add a knob of butter.

Season with salt and pepper.

Serve.

Hot tip: When broad beans are not in season, use frozen broad beans. When new potatoes out of season, a couple of baked potatoes in the oven, scoop the cooked potatoes out of their skin. Personally I prefer to use what is in season.

thoughts

A very tasty dish.

Crush potatoes with broad beans and peas in the pot after decanted water, then into the frying pan with bacon and onions. Keep moving else will start to burn and stick to the pin. The first time I have succeeded with not burning to the bottom of the pan.

Crush not mash, to keep texture of the potatoes.

I thought previously I had overdone the bacon. Not only crisp and brown, started to smoke. But actually no, lovely and crispy, added texture, slightly salty.

I overdid the double cream, which I used as no crème

Crushed potatoes with broad beans

May 29, 2022

I have been waiting for the first broad beans of the season to try this dish. From Summer Kitchens, a Ukrainian dish by Olia Hercules.

Broad beans need to be young and fresh. Too often neither.

ingredients

  • Boston new potatoes
  • broad beans
  • small onion
  • spring onions
  • crème fraiche
  • knob of butter
  • fresh dill
  • season with salt and pepper

method

New potatoes, scrape, add to pan of cold salted water, bring to the boil. Simmer for around twenty minutes.

Broad beans, pod, cook in boiling water for a little over five minutes.

Thin strips of streaky bacon in a hot pan medium heat until turning brown. Add a little oil.

Add onions, cook a couple of minutes until soft.

Decant water from new potatoes and broad beans. Crush but not mash.

Add crushed potatoes and broad beans to bacon and sliced onions.

Add and stir in crème fraiche.

Add a knob of butter.

Add fresh dill. Season with salt and pepper.

Serve.

Hot tip: When broad beans are not in season, use frozen broad beans. When new potatoes out of season, a couple of baked potatoes in the oven, scoop the cooked potatoes out of their skin. Personally I prefer to use what is in season.

thoughts

A very tasty dish.

I tipped potatoes and broad beans into the frying pan with bacon and onions to crush. Maybe not a good idea as need to keep moving and started to burn. Maybe a better idea crush in the saucepan once water drained, then add to the bacon and onions. Crush not mash, to keep texture of the potatoes.

I lacked fresh dill. I was going to add dried dill but forgot.

i also forgot to season. Salt and pepper once on the plate.


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