Lotatoes™
Being virtually fat free makes them just better for you.
Coconut Milk and Horseradish Mashed Lotatoes™ with Crispy Bacon and Mustard Seed Butter
Serves 4-6 as a side
Recipe created by Olivia Moore @thatgreenolive
Caraway and Bay Leaf Roast Lotatoes™
- 500g Lotatoes™, cut into 4cm pieces
- 30g butter
- 2 large cloves garlic, finely chopped
- 1/2 cup coconut milk
- 2 tsp horseradish (adjust to taste)
- 1 tsp salt
- 1/4 tsp black pepper
Crispy Bacon
- 10g butter
- 3 rashers bacon
Mustard Seed Butter
- 1 tsp mustard seeds
- 60g butter
- Generous pinch salt
Directions
- Place Lotatoes™ in a saucepan and pour over just enough water to cover. Cover with a lid and bring to the boil over high heat. When boiling, reduce heat to low and simmer for 10 minutes. Remove from heat and drain. Run under cold water and remove skins.
- Return saucepan to the heat and add 15g butter. Melt over medium-high heat, then add garlic and cook until lightly browned. Add coconut milk and simmer for 3 minutes, then remove from heat and add horseradish, salt and pepper.
- Transfer to the jug of a stick blender along with the Lotatoes™, and blend until smooth.
- In a frying pan, melt 10g butter over medium-high heat. Add bacon and fry until crisp, remove from heat and chop into bite-sized pieces.
- To make the mustard seed butter, heat mustard seeds in a dry frying pan over medium heat until they start to pop. Add butter and cook for 1-2 minutes, shaking the pan occasionally, until butter is golden. Remove from heat and add salt.
To assemble, pile mashed Lotatoes™on a serving platter and swirl outwards with a spoon -you want to create dips and swirls for the oil to sit in. Sprinkle over the bacon and drizzle over the oil with a spoon, making sure to distribute the mustard seeds. Serve warm.
Caraway and Bay Leaf Roast Lotatoes™ with Spiced Tomato Sauce and Flaked Almonds
Serves 4 as a main
Recipe created by Olivia Moore @thatgreenolive
Caraway and Bay Leaf Roast Lotatoes™
- 500g Lotatoes™, quartered
- 1/4 cup extra virgin olive oil
- 1 tsp caraway seeds
- 3 large dried bay leaves
- 1 tsp salt
Spiced Tomato Sauce
- 3 tbsp extra virgin olive oil
- 1 large onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 star anise
- 1/2 tsp garam masala
- 1/2 tsp ground ginger
- 600g tomatoes
- 1/2 cup water
- 2 tsp white vinegar
- 2 tbsp sultanas
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup flaked almonds, toasted
Directions
- Preheat oven to 200°C.
- Place Lotatoes™ in a saucepan and pour over just enough water to cover. Salt generously and bring to a rolling boil over high heat. Continue to boil for 2 minutes, then drain.
- Meanwhile, heat oil in a roasting pan in the oven for a few minutes so it becomes hot. When hot, add the drained Lotatoes™ along with the caraway seeds, bay leaves and salt, and mix to combine. Roast for 30 minutes until edges are browned and crisp.
- To make the sauce, heat oil in a saucepan over medium-high heat. Add onion and garlic, and cook, stirring occasionally, for 3 minutes. Add spices and cook for another 2 minutes, stirring to prevent the spices from burning. Add tomatoes, water and vinegar, reduce heat and simmer for 15-20 minutes, until reduced to a chunky sauce.
To serve, spread tomato sauce over a serving dish. Pile the roast Lotatoes™ on top, and drizzle over the cooking oil, discarding the bay leaves. Garnish with flaked almonds and serve.
Boiled Lotatoes™ in Brown Butter, Miso and Sage Sauce with Lemon
Serves 4-6 as a side
Recipe created by Olivia Moore @thatgreenolive
Ingredients
-
600g Lotatoes™, cut into quarters
-
80g butter
-
2 tsp lemon juice
-
1/4 tsp dried sage
-
1/2 tsp miso
-
Salt and pepper, to season
-
To garnish: lemon zest and dried sage
Directions
- Place Lotatoes™ in a saucepan and pour over just enough water to cover. Cover with a lid and bring to the boil over high heat. When boiling, reduce heat to low and simmer for 10 minutes. Remove from heat and drain. Run under cold water and remove skins.
- Meanwhile, melt butter in a small saucepan over medium heat and simmer for 8-10 minutes until nutty smelling and browned. Remove from heat and whisk in lemon juice, miso and dried sage.
- To assemble, place potatoes in a serving bowl and toss in the browned butter sauce until evenly coated. Season to taste with salt and pepper and serve sprinkled with lemon zest and dried sage.
