Meatless charquicán: mashed potatoes and squash with spinach and celery

Meatless charquicán: mashed potatoes and squash with spinach and celery is a gluten free and lacto ovo vegetarian side dish. For $1.7 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 351 calories, 10g of protein, and 19g of fat. This recipe serves 3. A mixture of butter, squash, cream, and a handful of other ingredients are all it takes to make this recipe so tasty. 22 people have tried and liked this recipe. Thanksgiving will be even more special with this recipe. It is brought to you by Casaveneracion. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an excellent spoonacular score of 93%. Similar recipes include Mashed Celery-root Potatoes, Mashed Potatoes And Celery Root, and Mashed Potatoes And Celery Root.

Servings: 3

 

Ingredients:

3 tbsps. of butter

3 celery stalks, sliced thinly

4 to 6 tbsps. of cream (or milk)

freshly milled black pepper

3 medium potatoes

salt

a bunch of spinach, blanched and squeezed

1 1/2 c. of diced squash

Equipments:

frying pan

bowl

Cooking instruction summary:

InstructionsPlace the potatoes in a pan. Cover with water. Bring to the boil, lower the heat, cover and simmer for ten minutes. Add the diced squash. Continue cooking for another ten minutes. Add the sliced celery. Cook for another five minutes.Drain all the vegetables together and transfer to a bowl. Add the butter. Mash the potatoes and squash (the celery will not be soft enough to mash). Stir to incorporate the melting butter. Stir in the spinach. Pour in the cream or milk and stir until smooth. Season with salt and pepper.See a similar recipe that substitutes fennel for the celery.And what’s that dish in the blue bowl in the background? That’s caldo pata, also from the Chile episode of No Reservations. The caldo pata recipe coming up next.

 

Step by step:


1. Place the potatoes in a pan. Cover with water. Bring to the boil, lower the heat, cover and simmer for ten minutes.

2. Add the diced squash. Continue cooking for another ten minutes.

3. Add the sliced celery. Cook for another five minutes.

4. Drain all the vegetables together and transfer to a bowl.

5. Add the butter. Mash the potatoes and squash (the celery will not be soft enough to mash). Stir to incorporate the melting butter. Stir in the spinach.

6. Pour in the cream or milk and stir until smooth. Season with salt and pepper.See a similar recipe that substitutes fennel for the celery.And what’s that dish in the blue bowl in the background? That’s caldo pata, also from the Chile episode of No Reservations. The caldo pata recipe coming up next.


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