Potato and spirulina mash
This potato and spirulina mash combines creamy potatoes with the green superfood power of spirulina. Roasted fennel and fresh beets add aroma, color, and a touch of freshness. The dish is quick to prepare, entirely plant-based, and perfect as a light main course or a creative side dish.
Potato and spirulina mash
A colorful, nutrient-rich feel-good dish: creamy mashed potatoes with spirulina, aromatic roasted fennel and fresh beetroot – light, plant-based & full of flavor!
🕒 Preparation time: approx. 35 minutes
Ingredients (for 2-3 servings)
- 600 g floury potatoes
- 300 g fennel
- 200g beetroot
- 1 tbsp spirulina flakes
- a little olive oil
- 1–2 tablespoons freshly squeezed lemon juice
- 1 handful of fresh coriander
- Salt to taste
- Optional: a little pepper for a mild spiciness
preparation
1. Boil potatoes:
Peel the potatoes, dice them coarsely and cook them in lightly salted water for about 15 minutes until soft.
2. Roast the fennel:
Halve the fennel, remove the core and cut into thin slices.
Sauté or roast in a little olive oil until lightly browned. Deglaze with lemon juice and set aside.
3. Prepare the spirulina mash:
Drain the cooked potatoes (reserve some of the cooking water) and mash them with some of the cooking water to achieve the desired consistency.
Season with salt and stir in 1 tablespoon of spirulina flakes.
Tip: For extra creaminess, stir in 1 tablespoon of soy yogurt or some mustard.
4. Prepare the beetroot:
Peel the beetroot (tip: wear gloves!), cut into small cubes and lightly salt.
Either use raw for more bite or briefly steam for a milder taste.
5. Serving:
Divide the green potato mash among plates, top with fennel and diced beets. Sprinkle with freshly chopped coriander – and enjoy! 🌿
💚Tip:
Tastes great warm or lukewarm – perfect as a light main course or creative side dish.
