Tatws Stwns Cennin gyda Garlleg a Chennin Syfi
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Original RecipeDyma fersiwn traddodiadol Cymreig o 'champ' Gogledd yr Iwerddon, gan ddefnyddio cennin yn lle bresych. Yn draddodiadol dim ond tatws a chennin a ddefnyddwyd ond mae ychwanegu ychydig o arlleg a chennin syfi yn codi'r blas i rywbeth arbennig. Cynhwysion
900g o datws wedi eu plicio a'u ciwbio Dowch a sosban o ddŵr gyda ychydig o halen i ferwi yna ychwanegwch y tatws a berwch am 10 munud. Draeniwch yn dda yna ychwanegwch halen a phupur a stwnsiwch yn dda.
English TranslationThis is a traditional Welsh version of the Northern Irish 'champ' that uses leeks instead of cabbage. Traditionally, only potatoes and leeks were used in the dish, but the addition of a little garlic and a few chives does lift the flavour into something special. Ingredients:
900g potatoes, peeled and cubed Method:Bring a pan of lightly-salted water to the boil then add the potatoes and boil for 10 minutes (or until the potatoes are tender). Drain thoroughly then add salt and black pepper and mash well. Melt the butter in a pan and add the leeks, garlic and half the chives. Fry the mixture until the leeks are soft then add to the mashed potatoes along with the remaining chives. Mash everything until smooth. Adjust the seasonings (if necessary) then serve as an accompaniment to just about any meal. This mash is especially good with wild game, beef and lamb. If you are using it to accompany lamb then you can exchange a little mint for some of the chives. |
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