Authentic Catalan Trinxat Recipe: A Taste of Spanish Comfort Food

Ingredients

  • 1 kg of potatoes
  • 1 kg of cabbage
  • 4 cloves of garlic
  • 200 g of bacon
  • 1/4 cup of olive oil
  • Salt to taste
  • Pepper to taste

Steps and instructions

  1. Peel the potatoes and cut them into small pieces.
  2. Chop the cabbage into thin strips.
  3. Boil a large pot of water and add the chopped potatoes and cabbage. Cook until they are soft.
  4. While the vegetables are boiling, cut the bacon into small pieces and finely chop the garlic.
  5. Heat the olive oil in a frying pan and add the bacon. Cook until it is crispy.
  6. Add the chopped garlic to the pan and sauté until it is golden brown.
  7. Drain the potatoes and cabbage and add them to the pan. Mash the vegetables with a fork and mix everything together.
  8. Season with salt and pepper to taste. Cook for a few more minutes, stirring occasionally, until everything is well combined and heated through.

Tools for making

  • Peeler - To peel the potatoes
  • Knife - To chop the cabbage and garlic
  • Cutting Board - To safely chop the vegetables
  • Large Pot - To boil the potatoes and cabbage
  • Frying Pan - To cook the bacon and garlic
  • Fork - To mash the boiled vegetables

Recipe variations

  • Vegetarian Option: Omit the bacon and use vegetable oil instead of olive oil for a meat-free version.
  • Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to give the Trinxat a spicy kick.
  • Cheesy Trinxat: Sprinkle grated cheese, such as cheddar or Parmesan, over the mashed vegetables before serving.
  • Herb-infused: Add fresh herbs like thyme, rosemary, or parsley to enhance the flavor of the dish.
  • Mushroom Trinxat: Saute sliced mushrooms with the garlic and add them to the mashed vegetables for an earthy twist.

Recipe overview

Trinxat is a rustic and hearty dish that hails from the Pyrenees region of Spain. This simple and satisfying meal combines potatoes and cabbage, boiled until tender, and then fried with bacon and garlic until everything is deliciously melded together. It's the kind of dish that brings comfort in every bite, perfect for those chilly evenings. This recipe is easy to follow and requires basic cooking skills. Expect a delightful blend of flavors and textures that will make this dish a favorite in your household.

Common questions

  1. Can I use different types of potatoes for this recipe? Yes, you can use different types of potatoes. However, it is recommended to use starchy potatoes like russet potatoes for a better texture.
  2. Can I substitute bacon with a vegetarian option? Absolutely! If you prefer a vegetarian version, you can substitute the bacon with vegetarian bacon or omit it altogether for a meatless option.
  3. Can I add other vegetables to the recipe? Certainly! While Trinxat traditionally includes only potatoes and cabbage, you can add other vegetables like carrots or onions to customize the dish to your taste.
  4. How long does it take to cook the potatoes and cabbage? It usually takes around 15-20 minutes for the potatoes and cabbage to cook until they are soft. However, cooking time may vary depending on the size of the potato and cabbage pieces.
  5. Can I make Trinxat ahead of time? Yes, you can make Trinxat ahead of time and store it in the refrigerator. Simply reheat it on the stovetop or in the microwave before serving.

Serving dishes and utensils

  • Potato peeler - Used to peel the skin off the potatoes.
  • Knife - Needed for cutting the potatoes, cabbage, and bacon.
  • Chopping board - Used as a surface for cutting the ingredients.
  • Large pot - Used for boiling the potatoes and cabbage.
  • Frying pan - Used to cook the bacon and garlic.
  • Fork - Used for mashing the potatoes and cabbage.

Origin stories

Trinxat is a traditional dish from the Pyrenees region of Spain, specifically the Cerdanya area which is shared by Catalonia and France. As a hearty, warming dish it's perfect for the cold mountain winters. Trinxat means 'chopped' in Catalan, reflecting the simple, rustic nature of this dish. The ingredients are typical of the mountainous region, where potatoes and cabbage are staple crops and bacon is often used for its robust flavor. Interestingly, there is an annual Trinxat festival in the town of Puigcerdà, where various chefs compete to create the best version of this beloved dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.