We all love mashed potato, don´t we. But here in Estonia, when it is minus 30 degrees Celsius during winter, then something strong is 
needed. Perhaps this is why the ancient estonians created something called Mulgipuder. It´s a mix of mashed potatoes and barley porridge. Or, if you want a quicker version, as I do, then replace barley with cracked barley. It´s absolutely delicious with sour cream. You need:
600-800 gr peeled potatoes, cut in cubes
200 dl cracked barley
1 garlic clove
4 tbs of butter
2 carrots, grated
2 red onions, but in thin stripes
150 gr smoked bacon, cut in thin stripes
Salt/black pepper
Sour cream for serving
Fry chopped garlic in 3 tbs of butter, add the potato cubes, stir through, add boiling water to cover all the potatoes plus 2 cm. Add all the cracked barley. Cover and cook on low heat, until the potatoes are really really soft. Do not stir before that. But when the potatoes are really soft, mix through until the potatoes are mashed. Add carrots, season with salt and pepper. Cook uncovered until all the water has evaporated. Fry the onions on a pan in the rest of the butter until golden. Remove the onion and fry the bacon on the same pan.
Serve the porridge with onion, bacon, sour cream.
needed. Perhaps this is why the ancient estonians created something called Mulgipuder. It´s a mix of mashed potatoes and barley porridge. Or, if you want a quicker version, as I do, then replace barley with cracked barley. It´s absolutely delicious with sour cream. You need:600-800 gr peeled potatoes, cut in cubes
200 dl cracked barley
1 garlic clove
4 tbs of butter
2 carrots, grated
2 red onions, but in thin stripes
150 gr smoked bacon, cut in thin stripes
Salt/black pepper
Sour cream for serving
Fry chopped garlic in 3 tbs of butter, add the potato cubes, stir through, add boiling water to cover all the potatoes plus 2 cm. Add all the cracked barley. Cover and cook on low heat, until the potatoes are really really soft. Do not stir before that. But when the potatoes are really soft, mix through until the potatoes are mashed. Add carrots, season with salt and pepper. Cook uncovered until all the water has evaporated. Fry the onions on a pan in the rest of the butter until golden. Remove the onion and fry the bacon on the same pan.
Serve the porridge with onion, bacon, sour cream.
Mulgipuder
Vaja läheb:600-800 gr kooritud kartuleid, kuubikuteks lõigatud
200 dl Lõuna-Eesti tangu (seda ei pea enne leotama ja puder saab kiiremini valmis, kui kruubiga)
1 suur küüslauguküüs
4 spl taluvõid
2 porgandit, riivitud
2 suurt punast sibulat, peenikesteks ribadeks lõigatud
150 gr suitsupeekonit, peenikesteks ribadeks lõigatud
soola/pipart
serveerimiseks hapukoort
Prae 3 spl võis hakitud küüslauk klaasjaks, lisa kartulikuubikud, sega kuumas võis läbi, vala kartulite peale keev vesi, nii et kõik kartulid oleksid sees ja sentimeeter paar pealegi (kui teed putru eelnevalt leotatud kruupidega, siis pane vett niipalju, et kartulid oleksid kaetud). Vala kõige peale tangud. Kata kaanega ja lase madalal kuumusel podiseda, kuni kartul on väga väga pehme. Ära mingil juhul kartulit ja tangu vahepeal sega. Kui kartul on pehme, sega kõik läbi (kartulid peavad olema nii pehmed, et segades lähevad katki). Lisa porgand, maitsesta soola ja musta purustatud pipraga, sega läbi, lase ilma kaaneta üleliigsel veel ära keeda, kui seda on. Prae ülejäänud 1 spl võis sibulad pruuniks. Tõsta kõrvale, prae samal pannil pruuniks ka peekon. Serveerimisel tõsta pudru peale sibulat ja peekonit ning hapukoort.
No comments:
Post a Comment