There is a bit of starchy veg hanging around our box this week but I have been struggling to get anyone at home inspired by mash. The smallest boy can detect a hidden parsnip in a pan of potatoes at 1,000 paces and eldest is just not fond of anything mashed. So, armed with a wedge of frozen puff pastry block and a pile of starch I've cobbled together a potato tart. Not quite the light, French tatin I had in mind, but a hearty plateful that was packed full of flavour. And really rather good with a salad for lunch the following day!
serves 2, generously in less than 15 minutes
2 handfuls purple sprouting, cut to 10cm florets, stalks cut long and on the diagonal; 1 carrot, cut into 8 chunky batons; 2 handfuls spinach, salad leaves and any random green herbs; 1 tomato, red or green; Cornish sea salt; Lemon; 2-3 thick slices sourdough, brushed with oil and baked for 10 minutes on medium heat or cooked on a flat heavy pan with something heavy to weigh it down (mortar minus the pestle is my current fave); balsamic vinegar
Brush bread both sides with oil and bake on the top oven shelf for 8-10 minutes
Put 1cm balsamic vinegar in the bottom of a small pan, bring to a bubble over a low heat until reduced by half and rich and sticky
Steam sprouting and carrots for 4-5 mins until tender to the touch, a bit of bite is ok
In a large bowl tip the spinach, salad leaves along with roughly chopped green herbs - chives, mint, basil, coriander, thyme, parsley - and mix gently with your hands
Remove bread from the oven, cool or a minute (no longer, it will go brittle) and rub the top side with a half of the tomato and crumble over some Cornish sea salt
Using a sharp knife cut into reasonable chunks
Heat some butter/oil in a large pan and tip in the steamed veg and give a good shake and a squeeze of lemon to coat and steam off some of the moisture
Tip into the salad bowl, mix gently, drizzle the vinegar at a 10cm height using a dessert spoon and scatter croutons
Serve immediately with a lemon wedge to liven up the greens a bit more and your warm potato scones
Notes
The winter salad bags have some peppery greens with real bite - this is a great use for them
The sticky vinegar really brings out the flavour of the carrots
Great with fish chicken or pork chops, but a meal in itself with a couple of scones
Lightly steamed spinach can be subbed in for the greens or brocolli
When fennel comes into season slice finely and mix with the leaves