These are a heritage variety, with the Maori named of Urenika
Their flesh is purple all the way through. After boiling in water they cook up to a pale purple
with a very floury flesh - purfect for mashing
I mixed the leftovers with eggs, spring onions (scallions/green onions), grated parmesan and
a little besan (chickpea flour) and baking powder to make little fritters
a little besan (chickpea flour) and baking powder to make little fritters
It is hard to tell but the fritters looked kind of blue inside. Eaten and enjoyed with a fresh salad* and a glass of Boysencider - a drink made from Apple Cider and Boysenberry Wine. A delicious supper on American Independence Day.
* and a yummy salad dressing of equal parts of Dijon Mustard, Maple Syrup and Balsemic Vinegar well mixed (super thanks Daharja)
13 comments:
Looks good Mickle! xx
Ohhhhh, YUM!
But then, I have a passion for fritters :-)
I've had Purple Congo spuds before so I guess these are similar. Its hard getting past the purple/lilac/blue look, though they still taste like spuds don't they.
Those are pretty potatoes. You might even make me rethink my program of "I don't eat purple food!"
As our temps rose above 90 for the last 3 days, I thought of Zebbycat curled up under his quilt. Thor would like to join him in the cooler air.
xoxo Marjie
and slobbery kisses from Thor
That salad dressing sounds good!
Oh boy! I have to try this one soon!
That sounds like a really yummy meal. I haven't tried purple potatoes though I have seen them i the market...not your New Zealand variety, though.
I have to say, Michelle, that I've not come across these particular potatoes in Hawkes Bay but then I don't eat a lot of potatoes. I'm not sure about the idea of blue food (even Smarties didn't come in blue for a while because they couldn't find a vegetable dye in blue).
Scriptor tells me that all potatoes used to be purple but the purple was bred out of them to make them more aesthetically acceptable as a food but I haven't been able to verify that from Wikipedia and I gave up the search after that.
GB - one of the theories to these potatoes is that they were introduced to the Hawkes Bay and east Coast region by whalers from South America well before Abel Tasman sailed by and Captain Cook visited. They are seasonal and so far I've only come across them during our winter. There are several varieties - these are the most purple and haver a very, very floury texture when cooked.
That looks extremely yummy. I'm into making smoothies these days and I'm intrigued by your drink...Boysenberry wine. I'll have to Google that one. Thank you for all your wonderful supportive comments over at mine. Hugs to you and Zebbycat. Hadriana xx
these potatoes look intertesting - where did you get them from? (i dont remember them at all in my time in NZ)
I have potatoes this year that have purple flowers and the 'eye' of the potato is purple. The rest looks quite normal. Have never seen purple potatoes. Diane
Fantastic. They look great. There are some weird purple ones in the UK now but they don't hold the colour too well when cooked. Lx
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