Thursday, 27 January 2011


How Not to Over-Cook Potatoes?

Birgitte's Friis recipe

Preparation & Cooking Time: 20 minutes

- 1kg of potatoes (peeled or unpeeled)
- 200ml water
- pinch of salt (optional)

1. Bring to boil a pot of water with cover on the stove top.

2. Turn down to the lowest setting while still keeping the water boiling (no. 5 on my stove).

3. Pour in potatoes, add salt and cook for 15 minutes.

4. Drain and ready to serve.

Don't throw away the water from boiling potatoes. Use it as stock for your next soup dish by keeping it in the fridge for a few days or freeze it in ice-cube tray.

Nutritional Value:
Potatoes are a good source of complex carbohydrates, vitamin C, vitamin B6 (which supports the formation of almost all the new cells in your baby's body) and potassium. They also contain fibre, iron, folates, riboflavin, thiamin, niacin, zinc and magnesium.

The carbohydrates in potatoes contain something called 'resistant starch' - so named because it resists being digested on its way to the large intestine! Once there, it acts like fibre, in that it lowers cholesterol and helps guard against colon cancer.

Additional Information:
The Danes eat a lot of potatoes, and I learned from my mother-in-law how to prepare boiled potatoes that taste good. Actually it is not needed to use a lot of water to boil potatoes. This way of cooking potatoes saves water and electricity or gas. It also retain most of the vitamins, since little water is used.

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