, , ,

This side was inspired by some of the new spices I’ve encountered in my new home. Plus, it’s a great shade – so that’s hard to resist.

Gluten-free, vegetarian

Beet & Potato Mash with Pistachios

2 small potatoes
1 small roasted beet
1/2 cup creme fraiche or cream cheese or crema
3 Tbsp. zaatar
1/4 cup pistachio meat
3 – 4 tsp. dry lemon powder or sumac or some preserved lemon
2 Tbsp. butter
Salt & pepper to taste

Peel your potatoes and chop into small pieces. Boil 8 – 10 minutes (or until soft) in a pot of salted water.

While the potatoes are working, chop the beet fairly finely and add to a large bowl with half the creme fraiche, the butter, a hit of salt and pepper, and half the spices.

Drain and mash the potatoes when they’re ready. Add to the bowl and mash – taste – add the other half of the creme fraiche and spices. Taste, salt & pepper and adjust to your taste.

In a dry pan, brown your pistachios. Chop and add to the top of the potato beet mixture.

Serves 2 for dinner + 1 for lunch