Mashed Potatoes, Brussels Sprouts and Carrots
by Editorial Staff
Vegetable puree from potatoes, Brussels sprouts, and carrots is prepared with the addition of shallots, butter, and nutmeg.
Servings: 4
Ingredients
- Potatoes – 600 g
- Brussels sprouts (cut into halves) – 350 g
- Carrots (cut into slices) – 350 g
- Ground nutmeg – 1 pinch
- Butter – 115 g
- Shallots (finely chopped) – 3 pcs.
- Chicken broth (or hot water) – 250-300 g
- Garni bouquet – 1 pc.
- Salt to taste
- Ground black pepper – to taste
Directions
- Heat 2 tablespoons in a large cast-iron saucepan. tablespoons of butter, pour out the shallots, cook, stirring occasionally, for about 3 minutes. Then add the Brussels sprouts and carrots and cook, stirring occasionally, for 5 minutes. Add salt and pepper to taste.
- Pour vegetables with broth or water, put a bouquet of Garni, bring the mixture to a boil, cover the pan with a lid, reduce heat, cook vegetables for about 10 minutes.
- Cut the potatoes into cubes and place them in a saucepan with cabbage (add more water or broth if necessary). Bring the mixture to a boil, cook vegetables for 15 minutes.
- Place vegetables in a colander over a large bowl. Use the broth to prepare other dishes.
- Remove the Garni bouquet. Put the vegetables back into the pan, sprinkle with nutmeg, chop the vegetables until they are puree, it will be good if there are unmashed pieces of vegetables. Add the remaining oil, season with salt and pepper to taste. Mix the puree well and serve immediately.
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