Potato and Raw Courgette Mash (served with swiss chard)

This is my favourite time of the year to receive the vegetable bag. It is full of leafy greens and a variety of other vegetables that can be eaten raw: Chard, spinach, kale, spring cabbage, spring onions, courgette, broad beans, bunched carrots and salads, to name but a few. Last week our vegetable bag contained potatoes, which it normally does not, it is not that we are opposed to potatoes, but they don't have a special place in my heart. However, it was a nice change to have some and we had some left over this week so along with the courgette and some bright and colourful rainbow chard provided in this week’s bag I went for something a little different from the usual suspects in our repertoire.

To be completely honest, I have been thinking about making (and eating) potato cakes and was waiting for our Wednesday vegetable pick-up to test drive the recipe. The recipe didn’t work quite as I had intended, but we ended up with an equally comforting meal. I will not give up on the potato cake possibilities, but for the time being this is a much quicker dish that can be served as a side or as a main. This iteration of the recipe also includes raw vegetables that give this dish nutritious oomph and makes it a dish more appropriate for a sunshine-filled day (even if today we woke up to torrential rain).

The ingredients in this recipe are all found in our vegetable bag, and, as usual, are easily replaced by others. I used parsley as we had some about to turn yellow in the fridge and I felt compelled to complement it with some lemon zest (which, by the way, is the secret ingredient) but almost any fresh herb would work - try thyme or lemon thyme, rosemary, coriander, etc. I like trying new ways to incorporate courgette into our diet especially as it is found in such abundance during the summer season, it can be eaten raw, it is inoffensive and it is a great way to add bulk and colour to food. Courgette is not essential to this recipe, however, and steamed broccoli could be substituted for it. Potatoes are the bulk in this dish, but I am curious to experiment and substitute steamed cauliflower for the potatoes. Spring onions are great to add an onion-y hint to the dish, as well as a greener accent, and, of course, spring onions are great raw.

I used a ring to shape the mash (as I had intended to make cakes) but that is just for looks. We drizzled on some chilli oil (homemade using olive oil and chilli flakes) and some capers. The capers were a great final touch as we love the very savoury, almost sea salt-like, flavour they lend. Any leftover liquid from the chard was drizzled on top. Mrs Green and I ate the lot as a main and were very happy doing so.

Recipe is for 2 adults as a main, or for 4 as a side.

Courgette and Potato Mash:

Ingredients:

• 700g potato (its what we had, use more or less) Variety used? um… the kind that came in the bag variety… either waxy or floury will work so use what you usually would for a mash
• 2 X medium courgette
• Zest of 1 lemon (if possible, use an organic and unwaxed lemon)
• Small bunch of parsley (or as much as you like)
• 2 X spring onions
• 2 X tbsp bouillon  

Method:

• Dice the potatoes into 1inch/2cm cubes and place in steamer. We scrub them with a steel sponge and leave them unpeeled. Steam for 15 minutes.
• Dice the courgette and place in a food processor along with roughly chopped spring onions and parsley (stalks on), bouillon and lemon zest. Using the S blade, give the veg a little whirl to incorporate.
• Once steamed, add the potatoes to the mix and blend again until well incorporated and to your desired texture. Taste and season.

Rainbow chard:

Ingredients :

• 200g chard
• 1/2 cup water
• 1 X garlic clove
• 2 X bouillon 

Method:

• Dice the garlic and let rest for at least 5 minutes. 
• Cut the chard into ribbons and dice the stems and place with garlic, bouillon and water into a large pan with a lid.
• Gently wilt the chard on medium heat, this should take about 5 minutes. Stir often and keep the lid on to gently steam the chard and keep most of its vibrant colour. Chard can be eaten raw, so it wont be undercooked. The closer it is to it raw state, the better it will taste and look.