Whether as a starchy side dish in soup, in a salad, or as a meal on its own — the potato is perfect for anything. Here are a few suggestions:
Potato and Saffron Soup with Shrimp (serves 4)
Finely chop 1 onion . Peel 600g of floury potatoes and cut them into pieces. Melt some butter in a pan and sauté the onions until translucent. Add the potatoes and continue sautéing everything for 2 minutes. Deglaze with 1 L of vegetable broth . Cook the potatoes until tender, then purée them. Season the soup with a pinch of saffron powder, salt, and pepper.
Thread 2 peeled jumbo shrimp onto each of 4 skewers. Brush them with oil. Grill the skewers until cooked through on all sides. Sprinkle them with salt, pepper, and chopped parsley.
Arrange the soup in attractive plates or bowls. Add 1 EL of sour half-and-half to each. Place one shrimp skewer in each bowl of soup.
- Serve with crusty bread
- Instead of shrimp, you can also use strips of chicken breast or pork tenderloin.
- Use 3–4 purple potatoes to achieve a beautiful color.
- You can replace some of them with sweet potatoes. This gives your tart a slightly sweet kick.
Found at coop.ch
Potato and Ham Tarte (serves 4 / 30-cm-diameter baking sheet)
Boil 400 g of waxy potatoes until tender . Let them cool slightly, then peel them. Grate the potatoes using a rösti grater. Cut 100g of ham into thin strips.
Preheat your oven to 220 degrees.
Line a round tart pan with tart dough ( store-bought or homemade). Prick the bottom with a fork.
Mix together 1 dl milk, 1 dl cream, 2 eggs, a pinch of salt, pepper, and chopped rosemary , and nutmeg to make a filling. Spread the potatoes and ham over the tart dough. Pour the filling over the top. Bake the tart for 35–40 minutes.
- You can replace some of the potatoes with sweet potatoes. This gives your tart a slightly sweet kick.
- Use 3–4 purple potatoes to achieve a beautiful color.
- Instead of ham, you can also use cooked raw ham, pork ribs, or thinly sliced wieners.
Found at swissmilk.ch
Enjoy these versatile tubers!
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