Rainbow Chard mashed Potato Salad with Rose Petal Tea 🌈🍹
Rainbow Chard contains high levels of vitamins C, K, E, beta-carotene and the minerals manganese and zinc. Also a good source of fiber. Just simply add some pan-fried Rainbow Chard stem in to your potato Salad, the colourful stem will be the highlight of your meal! Remember to keep the Chard leaves for BBQ roll.
Ingredients Serves: 6
6 potatoes, peeled and quartered (Green's Potato)
1 bunch of Rainbow Chard, leaves removed stem only
1/2 cup (125ml) any type of milk
2 tablespoon oil
60g butter or olive oil
Preparation:10min › Cook:20min › Ready in:30min
Place potatoes in a large pot and cover with water.
Cover and bring to boil; boil until very tender, about 15 to 20 minutes.
While you wait, dice Rainbow Chard stem.
Heat the oil and pan fry the stem slightly. Add some salt.
Drain water from the cooked potatoes and return to pot. Add milk, butter and salt; mash until light and fluffy.
Add the fried Rainbow Chard steam into mashed potato, and mix well.
Serve with ice cream spoon. Garnish with some sliced Rainbow Chard.