PCOS Friendly Meals From Around The World Day Four: Andorra
The recipe below is for trinxat, the most commonly encountered kind -- a hearty mash of potatoes and cabbage, fried in a skillet-sized cake and garnished with fat back or smoky bacon.
Some of cabbage’s health benefits are due to anthocyanins, which are naturally occurring antioxidant, reduce inflammation. Cabbage also contains small amounts of other micronutrients, including vitamin A, iron, and
Ingredients
½ green cabbage cored and quartered
2 medium size russet potatoes peeled and quartered
4 strips bacon diced
2 cloves garlic minced
1 tablespoon fresh parsley chopped finely
Salt and black pepper to taste.
Instructions
1. Bring salted water to boil in a large pot.
2. Add in the cabbage and potatoes, cook until tender about 30-40 minutes. When tender, drain, very well.
3. Return the vegetables to the pot and turn on the burner to low. Let steam
Meanwhile cook up the bacon, reserving the fat for frying the hash.
4. Chop up the bacon, into small pieces.
5. Put the potato's and cabbage in the same pan as the bacon. Mash the potatoes and cabbage with a potato masher and add in the minced garlic.
6. Add in salt and pepper to taste.
7. Using a the pan and press the mixture down around the pan evenly while having the stove on. Fry in the reserved bacon fat until golden brown, flip over and repeat on the other side.
8 Remove form and garnish with chopped parsley.
*
If you want to make one big hash, just use a skillet, pressing the hash into the skillet with the bacon pieces and reserved fat, then flip over once golden brown. Cut into servings.
Garnish with chopped parsley.
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