Mashed vegetables
This recipe is intended as a side dish for lunch. However, you can enjoy it without potatoes, but with other root vegetables as a warm, nourishing dinner.
| Quantity | Ingredients |
|---|---|
| 5 | Carrots |
| 4 | Potatoes |
| 2 | Parsnips |
| 2 bars | Leek |
| 4 TBSP. | Butter |
| 1 pinch | Nutmeg |
| 1 branch | Rosemary |
| 1 pinch | Paprika spice |
| 1 pinch | Salt |
For 4 portions: Wash, peel and chop the carrots, potatoes and parsnips into medium-sized pieces. Place the chopped vegetables in a pan with a steamer insert, add water and cook for about 20 minutes.
Clean the leek and cut into fine rings. Heat 1 tablespoon of butter in a pan and sauté the leek, season with salt. Place the cooked vegetables in a bowl with 3 tablespoons of butter and add the spices, use a “masher” to work the vegetables into a creamy mass. Season to taste with a little salt. Fold in the leek. Enjoy warm.
