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Trinxat – Delicious Mixture of Bacon, Potatoes, and Cabbage

October 20, 2009


Everything about Andorra sounds like a bit of a fairytale. A principality with two princes. A country nestled in the Pyrenees between France and Spain. Some of the world’s best skiing and hiking. Gorgeous mountain lakes. Duty free shopping!

When I came across the recipe for trinxat, I knew this was a perfect dish for cold, winter days in the villages of Andorra. A true bowl of comfort, in any weather.

Trinxat is a simple dish. Easy to make. Such dishes should always be made with the best ingredients.

TRINXAT

1 medium head of cabbage – roughly chopped
1 dozen small, yellow potatoes – peeled
3 Idaho potatoes – peeled and cut into 1 inch pieces
1 pound bacon
8 cloves of garlic, minced
2 tablespoons extra virgin olive oil
salt
pepper

Add water to a stockpot. Place the chopped cabbage in the stockpot, add some salt and simmer for about 15 minutes. Add the potatoes, cover and cook for another 15 minutes. Drain the water from the stockpot and set the potatoes and cabbage aside. Meanwhile, cook the bacon until it is crisp. Remove from the pan and place on paper towels. Saute the minced garlic in the bacon fat until golden. Cut the bacon into 1-inch pieces.

Place the cabbage, potatoes, garlic, and a tablespoon of olive oil in a large mixing bowl and mash, leaving some lumps. Pour in the bacon, add some salt to taste and stir. Grind some pepper over the top, add the final tablespoon of olive oil and serve.

I think it would be wonderful to serve trinxat with scallion that has been blackened over an open flame.

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2 Comments leave one →
  1. October 20, 2009 9:15 am

    I will eat this while seated between my two princes.

  2. Verna permalink
    October 20, 2009 10:12 am

    I love the recipes you are posting thank u I cannot wait to try a few of them

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