Superfoods Night

Wednesday, 20 May 2015

Swedish Potato with Karengo

Karengo 'the wild nori from New Zealand'

4 medium all-purpose potatoes, peeled
2 large onions, finely chopped
200ml pouring cream (or non dairy alternative)
200ml chicken stock (or vegetarian)
2 tbsp flat leaf parsley
¼ cup Karengo flakes
3 tbsp capers, drained
¼ cup fresh breadcrumbs
3 tbsp olive oil
Grated parmesan (optional)
Sprinkle of paprika (optional)

Pre-heat the oven at 180 C.
Heat 2 tbsp olive oil in a frying pan over medium heat and cook the onions, stirring occasionally until soft but not brown.
Coarsely grade the potatoes. Mix the potatoes with the onions, karengo flakes, parsley & capers. Add salt & pepper to taste.
In a saucepan, heat the cream and stock together until hot and pour over the potato mixture. Top with the breadcrumbs and drizzle with the last tbsp of oil.
Bake for one hour until golden and bubbling.
Serves 4.


Upcoming Shows:

More shows at IE Produce


hear about new shows by email


you can remove yourself anytime

Copyright © 2012 All Rights Reserved. Site by Warp Fusion.