Celery and Carrot Mash

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g celeriac, rouhly diced, weihed cleaned
  • 300 g carrot (s), rouhly diced, cleaned and weihed
  • 200 g potatoes, floury boilin, rouhly diced, cleaned and weihed
  • 100 g shallot (s), finely diced
  • 30 g butter, mildly soured
  • 1 twig (s) lovage, alternatively tablespoon dried, rubbed
  • 0.5 ½ bunch parsley
  • 1 teaspoon, leveled pepper, white
  • salt
Celery and Carrot Mash
Celery and Carrot Mash

Instructions

  1. Wash the lovage and parsley, shake dry, pluck from the stems, chop and set aside separately, covered.
  2. Cook the vegetables and potatoes in salted water until soft. In the meantime, slowly sweat the shallots with the lovage and butter in a pan until they start to brown.
  3. Add to the drained vegetables and potatoes, mash everything to a puree and season with the spices. Stir in the weighed parsley before serving.
  4. Goes well with pan-fried meat, fish or eggs.

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