From the Pyrenees to Your Plate: A Rustic, Plant-Based Trinksat Recipe With a Nutty Twist

Originating in the high-altitude Cerdanya region along the Pyrenees, Trinksat showcases the combined food heritage of Spain and France. Traditionally enjoyed during winter, this rustic dish draws its name from the Catalan word for "mashed" or "crushed." This plant-based version replaces traditional pancetta with a rich mushroom "sofrito," offering a satisfying and nutrient-dense meal.

Recipe: Catalan Baked Kale, Potato, and Chickpea Mash (Trinksat)

Ingredients:

• 1/2 medium head of kale (thinly sliced)
• 2 medium white potatoes (peeled and chopped)
• 1 can chickpeas (rinsed and drained)
• 250-300 g large mushrooms (button or cremini)
• 5-6 cloves garlic (finely minced)
• 2-3 spring onions (chopped)
• 2 tbsp chopped roasted almonds, pine nuts, or pecans
• 1 tbsp soy sauce
• Spices: 1/2 tsp sweet paprika, 1/2 tsp smoked paprika, 1/2 tsp ground cumin
• Olive oil, salt, and pepper to taste

Step-by-Step Preparation

1. Boil the Base: Place the chopped potatoes and sliced kale in a pot of boiling water. Cook for 20-25 minutes until tender. Five minutes before the end, add the drained chickpeas to the pot.
2. Mash: Drain the vegetables and chickpeas thoroughly. Return them to the pot and mash them well using a potato masher until a thick, textured base forms.
3. Prepare the Garnish: Separate the caps of 3-4 large mushrooms, slice them, and sauté in a pan with a little olive oil until golden on both sides. Season with salt and pepper and set aside for decoration.
4. Create the Mushroom "Sofrito": Finely chop the remaining mushrooms and sauté them with the garlic and spring onions until browned. Stir in the spices (paprika, cumin), soy sauce, and the chopped nuts (almonds, pine nuts, or pecans).
5. Combine: Fold the aromatic mushroom sofrito into the mashed kale, potato, and chickpea mixture until well combined.
6. The Searing Technique: Heat a large skillet with olive oil. Transfer the mixture into the pan, leveling it out with a spatula. Fry over medium heat for 5 minutes until a golden crust forms on the bottom.
7. The Flip: Place a large plate over the skillet and carefully flip the pan so the "cake" rests on the plate. Add a bit more oil to the skillet and slide the Trinksat back into the pan to sear the other side for another few minutes.
8. Serve: Slide the finished dish onto a serving plate. Garnish with the reserved sautéed mushroom slices.

By utilizing the traditional searing and flipping technique, this plant-based Trinksat delivers a perfect textural contrast between its creamy interior and its golden, umami-rich crust.