ESSENTIAL RECIPES- VEGGIES & SIDES
BROWN BUTTER MASH POTATOES
By Zandeleen Thygesen @ zandilions
Serves: 6
INGREDIENTS
• ¾ cup heavy cream
• 12-15 fresh sage leaves
• 1 garlic clove, peeled
• 3 large potatoes
• salt & pepper
• 4 tablespoons butter
METHOD
1. In a small saucepan, heat the cream over medium heat. Add the garlic to the cream. Add 5-6 sage leaves to the cream. Bring the cream to a gentle simmer then cover and remove from the heat. Let steep while the potatoes cook.
2. Peel the potatoes and cut into chunks. Add to a large pot of water and place over high heat. Bring the water to a boil and cook until the potatoes are soft. Drain the potatoes and transfer back to the pot.
3. Remove the garlic clove and sage leaves from the cream. Add the cream to the potatoes along with the salt and pepper and mash until smooth.
4. In a small saucepan, melt the butter over medium heat. Let the butter simmer gently until it begins to brown, about 4 to 5 minutes. The butter will foam and then become clear, with the milk solids dropping to the bottom of the pan. Swirl the pan while the butter is cooking to make sure it browns evenly.
5. When the milk solids in the butter turn brown, add the remaining sage leaves and swirl for another few seconds. Remove from the heat.
6. To serve, spoon one third of the mashed potatoes into a serving dish and drizzle with one third of the brown butter and sage leaves. Repeat two more times finishing with the remaining brown butter.
HERBED BUCKWHEAT, LENTIL & BEETROOT SALAD
By Rhodes Quality @ rhodesquality
Delicious and nutritious, this salad is filling and keeps well.
Serves: 6
INGREDIENTS
For the dressing:
• 45ml olive oil
• 5ml apple cider vinegar
• 5ml Dijon mustard
• 5ml brown sugar
• salt & freshly cracked black pepper
For the salad:
• 1 cup raw buckwheat, rinsed
• 500ml vegetable stock
• 2 cups cooked lentils
• 4 large handfuls of baby spinach
• 65ml sunflower seeds
• 125ml crumbled Feta
• 250ml Rhodes Quality Sliced Beetroot, drained
METHOD
1. Combine all the ingredients in a small bowl to make the dressing and whisk well to blend.
2. Season to taste and set aside.
3. Place the buckwheat in a saucepan with the stock and bring to the boil.
4. Cover, reduce the heat and simmer for 10 minutes or until the water has been absorbed. Leave the lid on, set aside for 5 minutes, and then fluff with a fork. 5. Toast the sunflower seeds in a dry frying pan until golden.
6. Combine the lentils, spinach, buckwheat, sunflower seeds and feta cheese in a bowl and toss well to mix.
7. Add Rhodes Quality Sliced Beetroot.
8. Drizzle the dressing over the salad and serve.
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26 | Summer 2025 / 26 • essentialflavours. co. za