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.

ingredients - info floury potatoes butter

taste and tradition

the fiery passion

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.