Tatjespap (buttermilk mousseline), is a free interpretation to an
old Ghent recipe. Cook floury potatoes and turn them through
the passe-vite.
Make a not too thick puree with plenty of butter, egg yolks,
pepper, salt and nutmeg. Dilute with buttermilk to a smooth
mousseline.
buttermilk puree - tatjespap
egg yolks
pepper and salt
nutmeg
buttermilk
Tatjespap or 'keiremelkstampers met papsouwse', the
West-Flemish variety, was food for poor people. Later the
dish became trendy. It certainly is a wonderful monument
from the Flemish rural kitchen.
egg yolks
pepper and salt
nutmeg
buttermilk
Tatjespap (buttermilk mousseline), is a free
interpretation to an old Ghent recipe. Cook
floury potatoes and turn them through the
passe-vite.
Make a not too thick puree with plenty of butter,
egg yolks, pepper, salt and nutmeg. Dilute with
buttermilk to a smooth mousseline.
Tatjespap or 'keiremelkstampers met
papsouwse', the West-Flemish variety, was
food for poor people. Later the dish became
trendy. It certainly is a wonderful
monument from the Flemish rural kitchen.
buttermilk puree
tatjespap
taste and tradition
