A creamy, comforting mash of borlotti beans and potatoes seasoned with garlic and drenched in sizzling browned butter and crispy onions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: rustic bowl
Garnishes: crispy fried onions, browned butter, parsley
Accompaniments: sauerkraut, pickled turnips
Instructions
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1
Cook soaked beans in fresh water until very tender, about 1 hour. Drain, reserving some cooking liquid.
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2
Boil potatoes in salted water until soft, about 20 min. Drain.
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3
Combine beans and potatoes, mash together until creamy but still slightly chunky. Add garlic and season with salt and pepper. Add reserved bean liquid if too thick.
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4
In a skillet, melt butter and fry sliced onion until deeply golden and crispy, about 10 min.
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5
Mound the matevž in a serving dish, create a well in the center.
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6
Pour sizzling butter and crispy onions into the well, garnish with parsley, and serve immediately.
Did You Know?
Matevž is named after a common Slovenian male name (the equivalent of Matthew) and is sometimes called "peasant caviar" for its rich, satisfying taste.
Chef's Notes
Equipment Tips
- large pot
- potato masher
- skillet
Garnishing
crispy fried onions, browned butter, parsley
Accompaniments
sauerkraut, pickled turnips
The Story Behind Matevž
Matevž represents the genius of Slovenian peasant cooking: two humble pantry staples transformed through slow cooking and generous butter into something deeply satisfying. It is a cornerstone of Slovenian comfort food, served across the country from mountain huts to city restaurants.
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