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Ovana Ananda

updated

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Ingredients for 2 servings:

  • 4 large potatoes
  • 5 shallots
  • 4 tbsp margarine
  • ½ white cabbage, washed and chopped without stalk
  • 200 ml milk, low-fat
  • Salt
  • Black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Nepalese potatoes with cabbage

Peel and dice the potatoes. Peel and chop the shallots. Melt half the margarine in a deep frying pan over high heat. Sauté the chopped cabbage and shallots for 8-10 minutes, until soft and golden. Then set aside. Heat a little water in a saucepan and boil the potatoes for about 15 minutes, until tender. Drain well and add to the hot pan. Mash the potatoes with a fork or a potato masher. Add the remaining margarine and milk and mix until smooth. Mix the cabbage and shallots into the mashed potatoes. Season with salt and pepper and serve hot.

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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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