in Australia

Canberra Bowl

updated

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Ingredients for 4 servings:

  • 500 g potatoes, waxy, raw, coarsely grated
  • 2 onions, coarsely grated
  • 2 tsp parsley, finely chopped
  • 1 tbsp celery leaves, finely chopped
  • 2 tbsp butter for butter flakes
  • 1 pinch of marjoram, dried
  • 1 pinch of thyme, dried
  • ¼ tsp, levelled pepper
  • 1 tsp salt
  • Butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Potato side dish

Preheat the oven to 200°C. Mix all ingredients (except the butter) well in a large bowl. Grease a baking dish with butter. Pour the mixture into the dish and top with butter flakes. Bake for 45 minutes, until the casserole has a nice brown crust. If you have a food processor, this dish is very quick to prepare. We often eat this Canberra bowl as a side dish instead of a potato gratin. However, it has the advantage of being lower in calories. When I first tried it a long time ago, I was told that this dish originated in Australia.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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