Once upon an Autumn afternoon, this yummy mummy happened on us. Take your time to savour it, you’re worth it 😉
For this you’ll need:
- 5 medium sized potatoes (I used the Cara type here with skin on, I love potato skins but skin on or off, the choice is yours)
- 18 spears of Asparagus (or more if you like)
Coconutty Mushroom sauce
- 250 g brown button mushroom (sliced)
- 2 heaped Tbsp of real coconut milk
- 1 knob margarine or butter
- 1 tsp vegetable bouillon
- 1 Tbsp flour and water to make a paste
- Salt and pepper to your taste.
Note: So what’s up with this foodie and ‘real’ coconut milk? It just tastes soo much better than the things with emulsifiers and things added to it. Just take a moment to check the ingredients and if it reads, Coconut milk and water then you’re good to go. Anything else and I steer well away from it. And then if you open it, it should be somewhat separated with the coconut milk solidified (if you live in a cold country) and the liquid milky water at the bottom. If it’s evenly creamy, I usually get suspicious as coconut oil stays solid until heated.
But at the end of the day my dears, the choice is yours. Just wanted to share the thought as I’m just a bit of a “real” coconut milk freak 🙂.
Alors, for this very simple dish:
- Cut the potatoes into chunks and boil in salted water for about 10-15 minutes or until tender.
- Drain the water and return to low heat to make sure all the water is dried out.
- Add your margarine or butter together with pepper and smash away into tasty chunks before setting aside
- As the spuds are cooking, you can use this time to steam the asparagus with a little salt until tender.
Now for the mushroom sauce:
- Put the first 4 ingredients into a saucepan on low-medium heat until the mushroom the water from the mushrooms start to bubble up
- Heat for another 5 minutes
- Gently pour in the flour paste and mix in with a whisk.
- Salt and pepper to your taste, cook for another minute or so and….
Now assemble your meal as shown in the picture below and enjoy! 🙂