One thing leads to another and that’s why I have no time (or let’s call it the desire ) to dig up the last potatoes in the autumn. And then it froze and then it was something else and now it is already April. Because April is basically equivalent to ‘just about everything must get sowed’, they really had to be dug out. Despite the neglect, they actually looked great. There were shoots here and there, but they all felt very firm. And that is how we eat potatoes from our own garden already in April. And they still taste delicious; what a difference with the tasteless ones from the shop. I think this difference is even more noticeable when you make mash potatoes; when we otherwise bury our potatoes with a good sauce, or sprinkle them with a lot of herbs and a lot of salt, it is all about the potato when it comes to mash.
And what comes with that? Choice enough in the greenhouse; it is full of young up-and-coming talent, beets, turnips, cauliflowers, carrots, but above all, many leaves, which are not only delicious to make a salad with, but also to mix with the puree. You don’t even have to stew the leaves, just chop and stir into the hot puree. Extremely delicious. And then add a poached egg, laid the same day. One does not need any more than that.
As a rule, our puree gets with a large blob of butter, a good measure of full-cream milk and an egg yolk (or two). I leave that egg yolk out here; when you cut the egg open, the egg yolk will automatically run into the puree.
Required per person:
– A good handful of leaves, eventually supplemented with herbs: mustard leaf, turnip, rocket, radish leaves, winter purslane, lamb’s lettuce, spinach, chervil…
– Three big puree potatoes
– Eggs at room temperature, as fresh as possible
– Real butter
– Full-cream milk
– Salt and pepper
1. Peel and boil the potatoes in salted water.
2. Wash the leaves, spin them dry and chop them roughly.
3. Bring water to the boil in a high pot.
4. Break an egg into two cups or bowls, and set aside.
5. Drain the potatoes as soon as they are cooked, then add a large (really large) blob of butter and a good amount of milk. Mash everything with a puree masher, season with nutmeg, pepper and salt and mix in the raw leaves, they will shrink quickly. Put the lid on the pot and set aside.
6. Use the handle of a wooden spoon to make a whirlpool in the boiling water, pour an egg into it from a cup, wait a few seconds and then slide the second one into it. Set a timer to three minutes and scoop the leaf puree on a plate in the meantime.
7. When the timer stops, remove the eggs from the water, drain briefly and then place them on top of the puree. Repeat steps 6-7 for as long as there are people or the eggs last.
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