Trinxat – Andorra's national dish

Ingredients for 4 servings:

• 500 g kale
• 500 g chard
• 15 small potatoes
• 120 ml olive oil
• 1 carrot(s)
• 1 garlic bulb(s)
• 1 tbsp liquid smoke, or 1 tsp smoke salt with 2 tbsp water
• 1 tbsp beet syrup
• 1 tbsp paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegan version

First, bring a pot of water to the boil and add salt. Peel the carrots and slice them into fine, carrot-length strips using a peeler. Marinate in a bowl with liquid smoke, beetroot syrup, and paprika for 20 minutes. While you wait, wash the kale and chard. Cut off the lower white part of the chard and set aside for salads or as a snack. When the water boils, add both ingredients and simmer with the lid closed over medium heat for 20 minutes. Then peel and quarter the potatoes. After 20 minutes, add the potatoes to the vegetables and continue simmering until the potatoes are tender. In the meantime, peel and slice the garlic. Reserve some of the oil and brush it onto a baking tray. Spread the carrot strips and marinade on top, brush with oil, and bake for 20 minutes at 180°C (top and bottom heat) until dark brown. Sauté the garlic slices in the remaining oil until lightly browned. Then add the slices to the cooked vegetables, drained of water. Puree everything together and season with salt and pepper. Then add the mixture to the pan with the oil and fry over medium heat for another 5 minutes. After that, scatter the carrot strips (aka vegan bacon) over the dish, and serve.