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Avocado mash

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The only thing an avocado needs is about ¼ dl of stock.

After it's ripe, that is. I use storebought vegetable stock (bouillon, broth, call it what you want), or make my own.

I was planning on serving avocado mash for xmas, but alas, they didn't ripen in time. So now I have 8 avocados ...

... here's what I do with two, or even three: split an avocado, remove the seed, and spoon all the contents into the tall bowl of one of those mixer sticks (sauvasekoitin in Finnish, the English name escapes me at the moment).

Bring 1-2 dl water to a boil, add ½ (or less) cube of stock. Let things simmer for a while. Pour the stock over the avocados once it's all dissolved (you'll have only ½ - 1 dl left), mix the lot, and serve.

It takes about 1 avocado per person, and it's a very good appetizer - or, if you're not serving a three-course dinner, a very good in-between thingy.

Seeing that avocados are exotics here, I rarely have too many of them. So I have no idea how to preserve them. Can they be frozen fresh, or boiled and frozen? I expect they can't be dried, cos they contain simply loads of fat.