Summary

Ingredients

• 50 g butter
• 6 sprigs rosemary, roughly chopped
• 150 g carrot (s)
• 150 g carrot (s), Palatinate
• 1 sachet saffron powder
• 500 g potato (s), cooked floury
• 1 dl milk, warm
• some nutmeg, grated
• a bit salt
• some butter

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Instructions

1. Heat the clarified butter, add the rosemary and let it steep a little.
2. Cut both types of carrots into sticks about 4 cm long and 5 mm thick, cook in salted water until firm to the bite and mix with the rosemary butter.
3. Cut the potatoes into cubes and boil them with the saffron in salted water until soft, drain, add the warm milk and butter and mash more or less roughly (to taste) with the potato masher. Season with grated nutmeg and salt.
4. Cut 4 squares out of baking paper, slightly larger than the required ring shapes (10 cm diameter), place them on top and distribute them on 4 plates.
5. Alternate the vegetable sticks vertically, along the inner edge, side by side and then fill with mashed potatoes.
6. Carefully pull away the baking paper, make a hollow in the mashed potatoes and fill with sauce.
7. You can also use kohlrabi, then it will be three-colored. It can take a relatively long time to fill in; if necessary, briefly heat the pipe again.
8. Fits e.g. with entrecote wrapped in coffee and salt (in my recipes).