It seems the title of a good story, I do not know if I groped to invent, I do not have the makings of the narrator, but I like to play in the kitchen and, where flavors are now consolidated a pairing, another toy which nature gives us is the color. The color of my strength, nor do I use in my work, then play at home;)
potatoes and peppers are a classic Mediterranean cuisine: flavor and sweetness are the contrast that I like about this flat, decline in all forms, from moist pudding baked in a pan.
But I want to focus on color. Take the potatoes, which we normally see a yellow flesh and white flesh, but (someone already knows ..) there are also Viola!
When, on the net, I saw some recipes made with this quality of potato, I immediately thought that I could not miss, is my favorite color, and try to find it was the least. I asked the grocer to my village with no success. Thanks to Ross , I knew where to buy them in the city of course.
Their flavor is decided, but most importantly it is the consistency to be different from potatoes of habit: they are much firmer and the taste of him as "dense."
From a very fast network search, I discover that are rich in antioxidants, nutrients that protect the body and help reduce aging. They also contain other substances, the anthocyanins, pigments found in plants purple and act as protectors in the prevention of cancer and aging. It does not contain gluten.
Well, good to better, since I wanted to participate in the contest "For Good", I'd say we are!
of the small quantity purchased, a preparation is then devoted to classic mashed potatoes.
addition, a simple sauce of peppers, turn heat to form a small appetizer, soft and aromatic, but above all a feast for the eyes: two very contrasting colors, lively and very happy together and I love them!
The doses are for 4 muffin tins
mashed potatoes with cream of purple peppers 250 gr. purple potatoes
80 gr. coconut milk
nutmeg salt and pepper 2 red peppers
extra virgin olive oil.
parsley Boil potatoes in their skins and peel while still hot. Mash with a fork as much as possible and then mash. Mix the coconut milk, which really is not milk, but rather a compact paste, salt and pepper and keep warm.
In a saucepan, simmer with a little olive oil peppers, cleaned and cut into strips wide. I have them moved little to no break, for cooking, their skins tend to come off and it is then possible to remove it to make it more digestible. Let them cool just enough to handle them and deprive them of the skin. Finish cooking and then passing them to the blender, resulting in a creamy sauce. Season with salt and heat it before Serve. I also put the parsley, color and even gave an extra dimension to the sauce.
With this recipe with vegetables and no milk normally used for mashed potatoes, I participate in the Contest for good, Sonia of bread and salami blog today, tomorrow ...
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