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Avocado mash

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The only thing an avocado needs is about 1/4 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 1/2 (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 1/2 - 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.

Comments

yup freeze it, with a touch of lemon or lime to prevent oxidation. * but freeze it mashed, not whole to save on work*

You definitely can freeze them. Darcey is right about oxidation being bad, but you can also solve that problem by wrapping them tightly in plastic wrap. (That also makes it easy to separate them later).

As for what to do with them, well, you're absolutely right about them being mostly fat. In fact, they're probably closer to eggs than you think. You can use the to make ice cream, frost a cake (no, really, and it's pretty good too), add to a compound butter, add to a gazpatcho (you've already got most of it going into the mash there, just need to add some diced onion, peppers, tomato and cucumber) or simply toss with a few plum tomatoes and a pinch of kosher salt and serve on thin toasted bread.



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