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 lots of butter, egg yolks, pepper, salt and nutmeg. Dilute with buttermilk to a flowing muslin. 

buttermilk puree - tatjespap

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 folk kitchen.
Belgian Cuisine

taste and tradition

Creative Cooking the fiery passion
floral potatoes butter egg yolks
pepper and salt nutmeg buttermilk
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 lots of butter, egg yolks, pepper, salt and nutmeg. Dilute with buttermilk to a flowing muslin. 
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 folk kitchen.
Belgian Cuisine Creative Cooking the fiery passion menu privacy policy

buttermilk puree

tatjespap

floral potatoes butter egg yolks
taste and tradition
Ingredients Directions