A modification of crushed potatoes with broad beans, an excellent dish from Summer Kitchens, a Ukrainian dish by Olia Hercules, using peas instead of broad beans.
My reason for using peas instead of broad beans, no broad beans.
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.
Peas, pod, cook in boiling water for around five minutes.
Thin strips of streaky bacon in a hot pan medium heat until turning brown.
Add sliced onion, cook a couple of minutes until soft. May need a little oil.
Decant water from new potatoes and peas. Crush but not mash.
Add crushed potatoes and peas to bacon and sliced onion.
Add and stir in crème fraiche.
Add a knob of butter.
Add fresh dill (which I forgot).
Add spring onions (which I lacked).
Season with salt and pepper.
Serve.
thoughts
Not as tasty a dish as before. I think not the substitution of peas for broad beans, I think the crème fraiche.
Crème fraiche 50% less fat is not crème fraiche. This is like reduced fat or even worse zero fat Greek yoghurt. It is not Greek yoghurt.
I tried to make up with a knob or two of butter.
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