Guest article by Miss Frizzi

Using up leftovers à la Poppeditzje: Today, Fräulein Frizzi shares a wonderfully warming dish with us. Perfect for cold winter evenings and a clever way to use up leftovers! A wintery mashed potato with potato, broccoli, and fennel, topped with delicious vegetables and Parmesan flakes.

Ingredients:

For the mash:

• 1 kg potatoes

• 1 leftover Poppeditzje potato-broccoli-fennel

• 1 piece of butter

• Some milk

• 1 pinch of vegetable stock powder

• Some salt and pepper

For the vegetables:

• 500 g green beans

• 1-2 Red Peppers

• 3 carrots

• 1 red onion

• 1 clove of garlic

• 1 can of tomatoes

• Some tomato paste

• Some rosemary and thyme (fresh)

• A little date balsamic vinegar

• Some olive oil

• 1 piece of butter

• Some vegetable broth

• Some salt and pepper

• 1 piece of Parmesan

Preparation:

For the vegetables:

• Finely slice the garlic, chop the red onions and sauté them together with the fresh herbs in olive oil and butter.

• Briefly sauté the tomato paste.

• Cut the peppers and carrots into sticks, add them and fry briefly.

• Deglaze with date balsamic vinegar.

• Add the cleaned beans, canned tomatoes and some vegetable stock and let it simmer.

• Season with salt and pepper to taste.

For the mash:

• Peel potatoes, quarter them, boil in salted water until soft and drain.

• Melt the butter in a warm pot and toss the rest of the Poppeditzje potato-broccoli-fennel in it.

• Deglaze with a splash of milk and season with a pinch of vegetable stock powder, salt and pepper.

• Turn soft potatoes in it and mash.

Arrange vegetables on the mash and top with freshly shaved Parmesan flakes.

Enjoy your meal and have a cozy winter,

Miss Frizzi and the entire Poppeditzje team