Carrot Potato Mash
This is very good filler on cold Autumn, or winter evenings. High on
the beta carotene, pre-biotics, potassium, vitamin E, vitamin C, antioxidants, and of course fiber.
I just like it, and in the end that is all that matters.
4 servings
Potatoes: 3 mid-size, cubed
Purple potatoes: 6 small, cubed
Sweet potatoes: 3 big, cubed
Purple carrots: 3 big, sliced
Yellow carrots: 3 big, sliced
Orange carrots: 3 big, sliced
Onion: 1, chopped
Leek: 1, chopped
Basil: ½ teasp.
Chives: 1 tablesp.
Parsley: 1 tablesp.
Thyme: (optional) 1 small pinch
Rosemary: (optional) 1 small pinch
Salt: 1-2 teasp. (to taste)
Chili pepper mix: ½ teasp.
Broth cube: 1
Honey: 1 tablesp.
Sambal Oelek: (optional) 1 tablesp.
Butter: 3 tablesp.
Milk: ½ cup
Peel all your potatoes and cut them to cube of an inch in diameter. Boil
them with your broth cube, a dash of salt and a pinch of your chili pepper. You
can either boil them until they fall apart, or until you can easily cut them
with a knife. 12-15 mins of boiling in most cases. Drain water from the
potatoes in a sieve and return them to your pan (make sure it is big enough). Mash
the potato mix roughly, you want it a little lumpy, not an equal mass, and add the
milk and half the butter.
Wash your slices of carrots well. Melt half of the butter and throw in
the carrots. Stir frequently. Add the onion and leek. Stir. Add the herbs,
salt, honey, pepper and sambal. Keep stirring frequently, keep on medium high
fire until the slices get soft to the touch, and start to get slight crusts.
Once your carrots are “done” (as in soft enough to easily spear with a
fork) add them to the potatoes and use the hand masher to roughly mix them all
together. I prefer to have it all lumpy, it gives it all a nice texture, but
you can also use an immersion blender to mash it all into a smooth paste.
Serve with a small blob of butter on your plate, or gravy, or some bits
and pieces of bacon, if you think you need your meat. Any leftovers are perfect
for the next day in an oven dish with grated cheese on top and grilled until
the cheese has melted to a fine brown crust…or better yet, you can serve it
this way the first time around.
Enjoy.
