Garlic and White Bean Mash & Potato Wedges

GARLIC AND WHITE BEAN MASH
I began to introduce more legumes and pulses into my diet a few years back. This mash with its combination of flavours makes a nice change from rice or potatoes accompanying every dish.

serves 6
V GF

what you need
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, sliced
2 x 400g cans cannellini beans, rinsed and drained
1 tbsp butter
pinch of sea salt
freshly ground black pepper, to taste

what you do
1. Combine the olive oil, onion and garlic in a small saucepan. Cook over a medium heat for about 3 minutes, until soft and transparent.
2. Add the beans and 1/2 cup (125ml) water and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally until the liquid has almost all gone.
3. Add the butter, then using a potato masher, mash to a smooth paste. Season to taste. This is great served with lamb cutlets, pan-fried chicken or grilled fish.

© Jane Grover - NAKED FOOD - the way food was meant to be

POTATO WEDGES
As a child one of my favourite things to eat was hot chips with lots of salt! Times have changed and most hot chips are not what they used to be. These wedges offer me a homemade alternative, and the golden crunch and fluffy potato bring back great memories. Occasionally I make a batch or two of these on a cold rainy day and we eat them between slices of buttered fresh bread, with sea salt and tomato sauce. What my dad used to call a chip butty!

serves 6
V GF
what you need
6 large desiree potatoes (see note)
400g sweet potato
2 tbsp olive oil
pinch of sea salt

 what you do
1. Preheat the oven to 250ºC (230⁰C fan forced). Peel the potatoes and sweet potato if you like, or leave the skins on and scrub them well.
2. Cut into even sized wedges or batons, and steam or boil until tender but not falling apart. Remove from the steamer and use paper towel to dry off any remaining moisture.
3. Place wedges onto an oven tray. Drizzle with oil and sprinkle with salt, then toss to coat evenly. Cook for 30 minutes, turning over halfway through cooking, until golden and crunchy. Serve straight away.

Note: You can really use any type of potato, but desiree are lovely, and especially good with the skin left on.

© Jane Grover - NAKED FOOD - the way food was meant to be