Roasted slovenian potato (kifeljčar) with broad beans and fresh mint
The beans that accompany the kifeljčar in this dish are a seasonal addition with a long-standing tradition in cuisine, as they have historically been an important source of protein.
© Suzan Gabrijan
For some time, it seemed like we had forgotten about it, but now it's making a comeback in the fields around Ljubljana, at the stalls of the Ljubljana market, and consequently on our plates.
INGREDIENTS
- 0.5 kg kifeljčar potatoes, small tubers
- 1 cup shelled broad beans
- A bunch of fresh mint
- Olive oil
- Grated zest of organic lemon
- A bunch of young parsley
- Salt and pepper
PREPARATION METHOD
Wash the kifeljčar potatoes, dry them, and halve larger tubers lengthwise if necessary.
Drizzle with olive oil, season with salt, and transfer to a baking tray lined with parchment paper. Place in a preheated oven at 180 degrees Celsius and bake for 25 minutes until the potatoes are golden brown.
Meanwhile, bring a pot of salted water to a gentle boil. Once boiling, add the shelled broad beans and cook for 5 minutes until they turn bright green. Drain and rinse with ice water to cool, then squeeze the seeds out of the thick skins if needed.
In a bowl, combine the roasted potatoes, cooked broad beans, chopped fresh mint and parsley, and grated lemon zest. Serve as a side dish to roasted meat or as a standalone vegetarian dish.