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8 May, 2017

Tis the Season for Ramps! Creamy Wild Garlic Mash with Spring Onions and Mustard

Ramps, wild leek, ramsons, wild garlic; whatever you call it, these flavourful leaves are excellent tossed in salads (both warm and cold), swirled through soup, made into pesto, and blended with mash, as in the wild garlic mashed potato recipe below.

Whether you’ve found a glut of ramps on a foraging trip or you’re a city dweller lucky enough to find some for sale, wild garlic is a seasonal wild food not to be missed. More akin to a sort of cross between garlic and spring onion, this chive relative blankets woodlands from March to June. And unlike its more pungent namesake, the broad leafed plant won’t leave you ponging for days.

wild garlic mashed potato recipe

Three reliable sources for wild garlic, when it’s in season, are Riverford, Abel & Cole, and Ocado. Natoora supplies Ocado, so you are likely to find some at their shops as well. If you’re extra fortunate, you’ll get a few flowers with your delivery (Ocado/Natoora often include them).

Oftentimes food purveyors throw flowers into their wares for good looks or in a bid to be clever, but with little regard for whether or not they complement the dish. In contrast to perfumed petals, however, wild garlic flowers won’t overwhelm other ingredients with unnecessary aromas; the flowers taste like the leaves, only with a more intense flavour. And hence you can use them in any dish, including this mash recipe, where the flavour of ramps is desirable.

Wild Garlic Mash

ramps wild garlic mash

This super creamy vegan mash is perfect alongside seared seitan. Vegan crème fraîche is available in the UK and parts of Europe, but failing that you can use an unsweetened vegan yoghurt. A high fat non-dairy milk is also permissible.

Ingredients

  • 700-ish grams potatoes, peeled and cut into large chunks
  • 2 tablespoons vegan crème fraîche or unsweetened dairy free yoghurt
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 50 grams wild garlic, finely sliced or chopped
  • 2 small spring onions, thinly sliced
  • Salt and freshly ground black pepper, to taste
Directions/Method

  1. Boil the potatoes in salted water (12 grams per litre) until they are knife tender. Drain and mash the potatoes.
  2. Add the creme fraiche, extra virgin olive oil, and mustard. Continue to mash or to mix until all of the ingredients are well blended. Add wild garlic, spring onions, and any additional salt and pepper to taste.
  • Author: Kip Dorrell
  • Serves 2-3 as a side
  • Cuisine: British

Filed Under: Snacks and Sides Tagged With: potato, wild garlic

Reader Interactions

Comments

  1. elsie says

    13 June, 2017 at 12:17 pm

    mashed potatoes anytime!

    Reply
    • Kip says

      14 June, 2017 at 1:02 pm

      Yeah!!

      Reply

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  • Discover a sliver of the world of Thai noodles beyond pat thai and pat see ew at my Thai vegan noodle supper club on February 23. The meal begins with kuay teow reua, or boat noodles, a bold noodle soup fragrant with cinnamon, pandan, and star anise. The main course will be coils of kanom jeen noodles served with two different types of curry. Nam Ya is a rich, bright, spicy red curry aromatic with the rhizome krachai, which has a pleasant eucalyptus-like flavour. Nam prik, on the other hand, is a sweet, sour, smoky, and salty curry with nutty richness from toasted mung beans. These curries will be served with heaps of fresh herbs, vegetables, and condiments. Finally, for dessert, is salim. These are homemade jasmine and pandan scented mung bean noodles served in sweet iced coconut milk.

To book tickets see the link in my bio.

#vegansupperclub #vegan #veganthaifood #vegansofldn #veganlondoner #londonvegan #londonvegancommunity #eatwith #vegansoflondon #veganfoodlondon #londonveganfood #londonsupperclub #londonveganevents #noodlestagram #kanomjeen #boatnoodles #vegan #vegannoodles #salim #ขนมจีน #น้ำยา #ขนมจีน้ำพริก #ซ่าหริ่ม #อาหารไทย #วีแกน  #veganfoodspot #bestofvegan #feedfeedvegan #thaifoodlondon #veganfoodshare
  • I forgot to share this vegan fried egg recipe I posted last week. As I mention in my post, which you can find on messyvegancook.com, Rocky Shepheard of @thevegg deserves credit for so much of the groundwork laid for making vegan eggs, full stop. And the fried egg recipe in his 2012 book is still the best Western style version I've seen and tried to date (hint: the yolk is properly runny and tastes of yolk). These eggs, however, are based on Thai style fried eggs, or kai dao. Kai dao are cooked in more oil on high heat until crispy and lightly browned around the edges, the antithesis to their Western counterpart. The internet features a shedload of recipes in Thai for vegan kai dao using a number of ingredient combinations. I have seen recipes where the whites are more starch based than tofu, but I prefer the texture of a bean curd based vegan egg. The outer layer is made of yuba, which helps the eggs crisp up upon frying.

#veganegg #kaidao #feedfeedvegan #bestofvegan #veganfriedegg #letscookvegan #veganfoodspot #veganfoodlovers #veganshare #ไข่ดาวเจ #ไข่ดาว #yuba #pumpkin #veganeggs #ฟองเต้าหู้ #veganthaifood #veganrecipeshare #veganrecipe #thaifoodstagram #วีแกน #อาหารเจ #มังสวิรัติ #vegan #vegansofinsta #veganbreakfast #veganfood #veganeats
  • 🇰🇷 Among the previously unknown to me dishes I enjoyed in South Korea last fall is Kongbiji-jjigae. Perfect for winter, this warming stew is made with aged kimchi and fresh okara. Okara is a byproduct of soy milk production. To make soy milk the beans are soaked and then blended with water. The pulpy liquid is then cooked and strained, leaving you with fresh soy milk. The leftover lees is the okara. To make kongbiji-jjigae, however, there is no need to get caught up in the process of making soy milk since the beans are soaked, blended with a little dashi, and tossed into the pot without straining.
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#kongbijijjigae #vegankoreanfood #koreanfood #okara #koreanvegan #kimchi #kfood #okararecipes #koreancuisine #bestofvegan #feedfeedvegan #vegantravel #letscookvegan #veganfoodspot #veganfoodisnotboring #thevegansclub #feedfeedvegan #letscookvegan #vegan #veganstew
  • 🇹🇭Sai ua are grilled Northern Thai herbal sausages made with bold spicing and aromatics. Grilling in near freezing temperatures (or any digits below, say, 22) is trialing, but nippy or not I've been keen to share these at recent supper clubs. Stay tuned for the next date!
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#ไส้อั่ว #อาหารไทย #อร่อย #thaifood #eatandshout #มังสวิรัติ #วีแกน #veganthaifood #thaifoodstagram #northernthaifood #saiua #vegansausage #aroisnap #chasingdelicious #veganlondon #londonvegan #feedfeedvegan #veganfoodisnotboring #londonvegancommunity #vegansupperclub #veganfoodspot #vegan
  • One culinary item I always have to the ready, in one form or another, is homemade stock. This takes various forms depending on what vegetables I have laying about or on what kind of flavour profile I'm seeking. This noodle soup stock is made with corn and shiitakes mushrooms. The toppings are deep fried yuba, spring onion, and citrus chili oil with black beans from Chinese food scholar @therealmadamehuang's gorgeous tome All Under Heaven. 
#chilioil #noodlesoup #allunderheaven #homecooking #asianfood #comfortfood #yuba #thekitchen #noodlesfordays #noodleslover #noodlesarelife #noodlestagram #vegan #todayfood #veganeats #vegansofinstagram #feedfeedvegan #bestofvegan #veganfoodisnotboring #thevegansclub #veganeatsplease #letscookvegan #veganfoodspot #cuisine_captures #vegannoodles #cookbooklover
  • 🇹🇭 Kway teow pat/pad kee mao, otherwise known as drunken noodles. Many menus incorrectly label this dish as simply pad kee mao, which roughly translates to drunkard's stir fry. Prepend this with kway teow and you have a drunkard's noodle stir fry. For the recipe and more on the etymology, you can find the recipe on messyvegancook.com (link in bio). #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #วีแกน #อาหาร #มังสวิรัติ #noodles #noodleslover #noodlesfordays #noodlesarelife #noodlestagram #padkeemao #ก๋วยเตี๋ยวผัดขี้เมา #ก๋วยเตี๋ยว #vegan #veganfoodspot #vegannoodles #veganfoodshare
  • From my last visit to the US over the holidays. My parents live in Maryland and I always try to get into DC for a day by myself to visit a museum or two and grab a bite to eat. Because of the government shutdown I couldn't get to the National Gallery to revisit my favourite ever painting, but I made it to the National Building Museum (which is privately run and hence open). Should you find yourself in DC I highly recommend prioritising this museum. Anyway, the food. This is the potato pierogi with sauerkraut and sour cream from @eatfarewell near Union Station. Also the pain au chocolat and coffee. One aspect of US food and drink culture I love and miss is how it's virtually impossible to find bad drip coffee (except at Starbucks, who make vile drip coffee). #veganDC #vegandc #yesthisisvegan #vegan #veganfoodspot #veganDC #DCveganlife #DCvegan #vegantravel #veganwashingtonDC #veganlunch 
#veganpainauchocolat #veganpierogi #sauerkraut #pierogi #dceats

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