Veggie mush à la Nomad
2 – 3 courgettes (*) sliced into disks
bunch of spring onions chopped, including all the green bits
1 red pepper – chopped into small pieces
2 potatoes – peeled and chopped
Alan’s special sauce
Crushed dried chillies
Crushed garlic (lots)
Salt to taste
Boil the potatoes until tender. Drain water and mix in 2-3 tablespoons of sauce. The potatoes will get ‘sticky’ and turn a pale orange colour.
Heat 2-3 tablespoons of sauce in a wok or saucepan. Add garlic and chopped chillies. Sir-fry the courgettes until most of them begin to darken on each side. Add salt to taste. Stir in the chopped spring onions and stir-fry with the courgettes. After about 5 minutes, stir in the chopped red pepper and stir-fry for 2 minutes. Stir in the potatoes and stir-fry for a further 2-3 minutes.
Serve on own or as an accompaniment.
It’s a really delicious mush and I ate a huge pile of the stuff. There was some left over that I put in the fridge. I plan to heat it up with some diced chouriço and serve in an omelette, sort of like a Spanish omelette.
(*) also known as zucchini or baby marrows