Timenspace
Legendary Member
A simple, beginner friendly, delicious side. The Saffron and the roasted sesame oil elevate it to a bit more of a special mash. If you are sensitive to/dislike garlic, you can omit it and still get a lovely mash.
Ingredients:
1 whole garlic (10 cloves)
Half a Hokkaido squash ( you can bake the whole squash, and use the other half for other meals)
2 potatoes
30 ml roasted sesame oil
7 strands Saffron
3 pinches turmeric
30 ml vegan cream (or regular)
5 pinches of salt (or to taste)
Pinch of black pepper
Method:
Place unpeeled garlic and Hokkaido squash on a tray, in the oven on 200C. Bake for 30-40 minutes or until the squash is tender.
Cut unpeeled, well washed (new) potatoes into few pieces, boil as usual until tender. Put under cold water. Peel.
Meanwhile, heat the sesame oil for a minute on the stove, pour the hot oil over the Saffran strands and let sit until you prepare the rest.
Once the squash has cooled down enough for you to handle it, take out the seeds and scoop out the pulp, put the pulp into a mixing bowl. Add potatoes, peeled baked garlic, 2/3 of the oil (preserve 1/3 with the strand to pour over the finished mash) and the rest of the ingredients.
Blend with a stick blender.
Serve in bowls, pouring over the leftover infused oil. Saffran strands are within the oil,so you decorate and make the mash glow as well.
It is ever so mild, the taste and aroma, but you can sense out the Saffron, the sesame, the garlic in traces, slightly. Very creamy, feels special, beautifully coloured and delicious!
Enjoy!
Ingredients:
1 whole garlic (10 cloves)
Half a Hokkaido squash ( you can bake the whole squash, and use the other half for other meals)
2 potatoes
30 ml roasted sesame oil
7 strands Saffron
3 pinches turmeric
30 ml vegan cream (or regular)
5 pinches of salt (or to taste)
Pinch of black pepper
Method:
Place unpeeled garlic and Hokkaido squash on a tray, in the oven on 200C. Bake for 30-40 minutes or until the squash is tender.
Cut unpeeled, well washed (new) potatoes into few pieces, boil as usual until tender. Put under cold water. Peel.
Meanwhile, heat the sesame oil for a minute on the stove, pour the hot oil over the Saffran strands and let sit until you prepare the rest.
Once the squash has cooled down enough for you to handle it, take out the seeds and scoop out the pulp, put the pulp into a mixing bowl. Add potatoes, peeled baked garlic, 2/3 of the oil (preserve 1/3 with the strand to pour over the finished mash) and the rest of the ingredients.
Blend with a stick blender.
Serve in bowls, pouring over the leftover infused oil. Saffran strands are within the oil,so you decorate and make the mash glow as well.
It is ever so mild, the taste and aroma, but you can sense out the Saffron, the sesame, the garlic in traces, slightly. Very creamy, feels special, beautifully coloured and delicious!
Enjoy!
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