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.