Wash and clean celery, carrots, leek and potatoes.
Quarter the potatoes at least. This way they become soft faster and they should then be crushed anyway. Cook in salted water for about 15 minutes.
Chop the vegetables and cook them in the milk with the bay leaves, salt and pepper. Make sure to stop there as the milk can boil over quickly. As soon as it starts to boil up, reduce the heat and just let it simmer.
When the potatoes are tender, remove them from the heat, pour off the water and mash the potatoes. The milk and vegetable stock should now be ready. To be on the safe side, try a piece of carrot, as it takes the longest. Remove the bay leaves and gradually add the milk and vegetables to the potatoes, mash them, add a little nutmeg and season to taste. Serve sprinkled with finely chopped parsley.
This fits e.g., fried egg, fish, sausage, sliced meat.
Leftovers are suitable as a base for a potato soup.
The laurel taste is, in my opinion, something different. Depending on your taste, the number of bay leaves can also be reduced or increased.
Ingredients
Print Recipe
Pin Recipe