Fine Mashed Carrots
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g carrot (s)
- 1 shallot (s)
- 1 tablespoon butter
- 2 tablespoon peas, fine, frozen
- 0.5 ½ scoop mozzarella
- some stalks parsley
- 1 tablespoon sour cream
- salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and finely dice shallot, sauté in butter over low heat.
- In the meantime, peel the carrots and cut into thin slices. Add to the shallots and cook gently, this takes about 10-15 minutes, depending on the thickness of the carrots. Keep an eye and stir.
- In the meantime, chop the parsley and finely dice the mozzarella. Boil the frozen peas for 3 minutes, drain them and pour them into ice water. Drain.
- If available, have serving rings ready. As soon as the carrots are soft, they are briefly mashed or chopped with a hand blender, they can be a little chunky. Back in the saucepan, add the heat, quickly stir in the peas, mozzarella, and parsley, season with sea salt, freshly ground (colored) pepper and nutmeg, possibly a pinch of butter depending on your taste. Nicely shaped in serving rings.
- Depending on the dish, you can cut sugar snap peas in juliennes and braise them briefly to decorate them.
- Goes well with meat and fish.
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