Mashed Carrots with Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g carrot (s)
- 250 g potato (s)
- 1 cube stock cube (fatty stock or vegetable stock)
- salt and pepper
- Vegetable broth powder
- 2 tablespoon flour
- 100 g butter
Print Recipe
Pin Recipe Instructions
- Clean and slice the carrots, peel and dice the potatoes. Put everything in a saucepan with water. Add some salt and 1 tablespoon butter to the water. The potatoes and carrots should only be barely covered with water, it is better to add a little less water to the pot first and then add a little more water later.
- Add the stock cube, salt and butter to the vegetables in the saucepan and bring to the boil. Then reduce the heat so that the whole thing just simmers. When the carrots and potatoes are done, season with salt and pepper and vegetable stock.
- Mash everything in the pot with the potato masher until the desired consistency is achieved, from mushy to lumpy, however you like it.
- Now use the flour and the remaining butter to make a roux or stew, pour over the vegetables and stir in. Now the mashed vegetables have a creamy consistency.
- We also eat Kassler, Mettenden or even sausages. However, the mashed tastes good even without meat.
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