INGREDIENTS
This is what you need for 4 servings:
- 1 lb. potatoes, peeled, diced
- 1 lb. zucchinis, cooked
- S&P, nutmeg
Pic1: pan-fried zucchini stoempDirections
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Pic2-4: boil, mash potatoes- Boil the potatoes 15 minutes to get them very soft.
- Mash the potatoes. I used a food mill. (Pic3+4)
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Pic5-7:
zucchini stoemp- Add cooked zucchinis to the mashed potatoes.
- Mash it all together for zucchini stoemp.
- Zucchinis are mostly water. If too wet, add more potatoes, or dry the mixture over low heat.
- Refrigerate leftovers.
Pic8-10:
pan-frying- The quickest way to dry out the stoemp is to pan-fry over high heat.
- The potatoes will not brown until the outside is fairly dry.
- I ended up with a potato pancake.
- Serve and enjoy.
b. ribeye steak with zucchini stoemp
The stoemp does of course not stand alone. I served this with broiled ribeye steak and vegetables from the same zucchini soup with onions, potatoes that I used to make the stoemp.
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Pic11: on the grillPic12+13: serving #1 and #2
- Spray the steak with olive oil and season to taste.
The red one has berbere, my favorite steak seasoning. - Cook the meat under the broiler to desired doneness.
This goes considerably faster than roasting at 350 ºF. - Serve with side dishes of your choice.
Pic14: ribeye steakPic15: soup vegetables
Pic16: apple sauce and zucchini stoemp
- Serve with side dishes of your choice.
- Enjoy.