Vegan MoFo 2010: the versatility of potato peels

I love eating potatoes because I know that shortly after I will eat potato peels, a dish that takes me back to my childhood! You just have to save the peels from when youre using peeled potatoes for other dishes. They will keep in the fridge for about 7-10 days, provided they are in an airtight container, so you can just save them up until you hae the right amount. (I remember my mom loving them so much that she cooked the peels of just one potato!)

Potato peels with swiss chard

1 Tbsp         olive oil

1 C              red onion, not too thinly sliced

1 Tbsp         garlic, minced

2 C              potato peels

2 C              swiss chard, sliced. Separate the stems from the leaves.

1 C              mushrooms, sliced

1 T              cooked lentils, plus 1 C lentil broth

                  Salt to taste

Heat the oil in a large pan. Sauté onion and garlic over medium het until onion is tender, about 5 minutes, stirring occasionally. Add the potato peels and chard stems, and reduce the heat; cover and leave 5-10 minutes (add some water to avoid sticking). Add the chard and cook 5 more minutes. Add the mushrooms and cook another 5 minutes. Add the cooked lentils and broth. Stir, cover and leave a couple minutes. Turn off the heat. Serve on blue organic corn tortillas, with your favorite hot chile sauce (I like chile de arbol in oil).

Potato peels with poblano peppers

A more traditional version uses, in tha same quantities as above: olive oil, onion, garlic. Instead of chard, mushrooms and lentils, use 3 poblano peppers, deseeded and cut in strips.

Potato peels with epazote  

The most traditional recipe of all only uses garlic, potato peels and epazote. Just fry in some oil and enjoy with tortillas. 


So now you know: when you peel and cook potatoes, don't throw away the "scraps"!