Summary

Ingredients

• 700 g carrot (s)
• 600 g potato (s), waxy
• 1 tablespoon, leveled ginger root, grated
• 300 ml vegetable stock
• 1 tablespoon, leveled butter
• 2 tablespoon, heaped herb cream cheese
• 1 tablespoon, heaped herbs, Mediterranean, mixed, frozen
• Salt and pepper, black from the mill

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Instructions

1. Peel the carrots and potatoes, cut the carrots into slices and the potatoes into cubes. Put both together in a saucepan and cook with the vegetable stock and ginger for about 20-25 minutes.
2. Then roughly mash. So that everything still retains a bit of bite, I consciously use waxy potatoes.
3. Add the butter and cream cheese, season with salt and, if necessary, pepper, mix in the frozen herbs and place again very briefly on the hot stove.
4. We also eat pork schnitzel or boiled sausages.
5. I also like to take a little more ginger than I stated in the recipe, but that`s a matter of taste. So - depending on the amount of ginger added, possibly be careful with the pepper.