Asparagus and Mushrooms in New Potato Boats

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Asparagus and Mushrooms in New Potato Boats

Ingredients:

Four or six asparagus spears p.p.
Two medium mushrooms p.p.
Three new potatoes p.p.
Parsley
Syboes
Olive oil
Boiling water
Sea salt and black pepper

Method:

A small contribution: syboes are what are called spring onions in English; Syboes are a rich source of vitamin C, folate, calcium, iron, beta-carotene and fibre. Syboes are extra-ordinarily good for bodies and can be substituted in every case for onions and leeks.

Put the water on to boil. Wash and scrub the potatoes, put them into the boiling water, bring the water back to the boil and turn the heat down to simmer.
Put on a pan with some of the olive oil and some salt and pepper, clean and quarter the mushrooms and put them in the hot oil. Turn the heat down a little and fry the mushrooms slowly.
Rinse, trim and peel the asparagus spears, tie the woody bits of the spears together and put the asparagus into boiling water, bring back to the boil and simmer with the lid on till the wee spears are just tender, the mushrooms are beginning to become a little brown and the spuds are done.
Pour the potatoes, and return to the pot to dry out a little. Pour the asparagus and any liquor from the mushrooms into a jug and retain. Discard the woody stalks.
Wash, top and tail and slice the syboes very finely. Wash and slice the parsley very finely. Mash the potatoes with a little olive oil and add the syboes and parsley. Put your grill on as high as it will go.
Grease a baking tray. Make lots of little potato boats on it. Put some of the mushrooms into each boat and decorate with asparagus spears.
Sprinkle with some olive oil and a wee dash of sea salt and black pepper. Place the tray under the grill till things start turning brown.
Whip it out, pour the liquor from the vegetables onto an ashet and place the wee boats carefully on the liquid. Absolutely scrumptious!


A Wee Note

This dish is simply bung full of vitamin C, anti-oxidants and dietary fibre (roughage!). Asparagus contains folate, vitamin C, copper and fibre; Mushrooms contain copper, vitamin B2 (riboflavin), vitamin B3 (niacin),folate, selenium and fibre. Potatoes contain vitamin B6, B1(thiamine),C (the newer the potato, the more vit.C), folate, vitamin B3(niacin), potassium and fibre.


Another Wee Note

The lining of you stomach and intestines is very delicate. The continued use of commercial roughage is akin to scraping round the insides with a pot scourer! If you really cannot eat more vegetables then make your own vegetable sauce or drink and keep clean and healthy from the inside out!


Yet Another Wee Note

Parsley contains natural blood thinners called coumarins, anti- oxidants called monoterpenes which help to protect the body against cancer and reduce cholesterol and flavonoids some of which work as anti-oxidants while others work to deactivate hormones which may cause the growth of tumours. Parsley is also powerfully anti-stink! The more you eat the less you need to spend money on deodorants or anti perspirants and the more you eat the more you are protected by all the vitamin C and other goodies packed into the plant.


If you have any recipes or tips about food, then editor@anAurora.co.uk would love to know.

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