Irish Champ
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Champ is a traditional Irish dish. It's essentially mashed potatoes made with butter, milk and green onions. A simple, nutritious and very tasty dish.
The Irish cook champ almost all year round and serve it both as a side dish and as an independent dish. Its delicate taste with spicy notes of spices and refreshing splashes of green onions goes equally well with stews, meats, vegetable dishes and even with simple scrambled eggs.
There is also a peculiarity in the way of serving and serving the dish to the table: champ is served in deep plates and is most often eaten with a spoon. In the center of each portion of the dish, a small depression must be formed into which a piece of butter is placed. The heat melts the butter, forming a sort of creamy “gravy” that you can dip the puree into as you eat. The combination turns out incredibly delicious!
Delicate creamy taste, piquant notes of spices and green onions, creamy texture of mashed potatoes and silky sauce - Irish champ conquers from the first bite! Try it!
Ингредиенты
Potatoes – 1 kg
Milk - 300 ml
Butter - to taste (for serving)
Salt - to taste
Ground black pepper - to taste
Green onions – 4-5 stalks
Bay leaf – 2 pcs.
Parsley – 1-2 sprigs
Рецепт
1. Prepare the ingredients according to the list.
2. Cover the potatoes with cold water and add a few pinches of salt. New potatoes can be pre-peeled and cut into quarters. It is better to cook potatoes with already formed skins without peeling them. Bring the water to a boil and cook the potatoes for 15 minutes or until tender.
3. Meanwhile, prepare the milk dressing. Measure milk into a small container and bring it to a boil. You can also use buttermilk or cream (warmed) instead of milk. Once the milk boils, turn off the heat and add chopped green onions, parsley and bay leaves to the milk. Let the mixture sit for 3-4 minutes, then remove the bay leaf.
4. Drain the hot water from the potatoes and mash the pieces with a potato masher.
5. While continuing to mash the potatoes, gradually pour in the milk and herb dressing.
6. Beat the puree with a mixer for 1-2 minutes to obtain a silkier consistency. Add salt and ground black pepper to taste.
7. Place a portion of hot puree on a plate, form a small depression in the center and add a piece of butter.
8. As soon as the butter begins to melt, sprinkle the dish with a pinch of green onions and serve.
9. Irish champ is ready! Bon appetit!