John Myers
Ingredients for 3 servings:
- 1 kg jacket potatoes
- 200 g desiccated coconut
- ½ liter of water
- oil
- 2 handfuls of leeks
- 100 g ginger, small weighed
- 3 tbsp mushrooms, dried wild mushrooms, mixed OR fresh
- 2 sprig(s) lovage, cradled
- 1 ½ liters of water
- 1 pot basil, weighed
- Salt / Seasoning salt
- 1 tbsp vegetable broth, granulated
- possibly sour cream
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
gluten-free / egg-free / own recipe
Peel the potatoes and immediately press them through a ricer. Boil water, add the coconut flakes, and bring to a boil. Mix with the potatoes. Add about half of the ginger. Sauté the other half in oil with sliced leek. Add about 1.5 liters of water, add the mushrooms, granulated vegetable stock, and lovage, and cook for about 10 minutes, until the mushroom aroma develops. Add the potato/coconut flake mash and the chopped basil leaves. Bring to a boil and season with salt. Add a tablespoon or more of sour cream to each bowl.
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