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Recipe of the week: Potato babka


By Features Reporter

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A great dish for making the most of any spare spuds lurking in your cupboards. Traditionally potato babka would be eaten as a side dish but it could easily be used as a tasty vegetarian main.

Potato babka.
Potato babka.

Ingredients (serves eight)

10 medium sized potatoes

400g mushrooms

150g cheese

5 tablespoons of sour cream

30g butter

3 onions

2 tablespoons of vegetable oil

Salt and pepper to taste

Method

Chop the onions and fry them in the vegetable oil. Rub the mushrooms clean, chop and then and add to the pan. Season with salt and pepper.

Grate the potatoes, put them in a colander and squeeze out the excess moisture. Then put them in a bowl and season with salt and pepper. Brush a large baking tin with butter and put a half of the grated potatoes there.

Grate the cheese. Put the mushrooms onto the potatoes, coat them with 1-2 tablespoons of sour cream and sprinkle with half of the grated cheese.

Put the second half of potatoes over the cheese, coat with the remaining sour cream and sprinkle with the second half of cheese. Heat the oven to 180C.

Bake in the oven until cooked through and golden on top.

This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk


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