Parsley Root Mashed Potatoes with Stremel Salmon for Little Gourmets
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 parsley root (s), small to medium-sized
- 5 large potato (s)
- 200 g salmon (Stremel salmon), cut into small pieces, skinless
- 200 ml cremefine
- salt and pepper
- nutmeg
- parsley
- chives
- Vegetable stock powder, e.g., from Alnatura
Print Recipe
Pin Recipe Instructions
- Peel the parsley roots and cut into pieces. Peel the potatoes and also cut them into cubes. Cook together in the pot with the vegetable stock powder.
- Drain and mash with the Cremefine. It can stay in pieces. Season to taste with the specified spices and mix in the finely chopped stremel salmon. Finally mix in a little parsley and chives and serve.
- Also tastes very good for older children (i.e. us adults). Is also delicious as a side dish to a fried, fresh fish fillet, then of course without the stremel salmon.
- The recipe also tastes great with fresh salmon or with fried prawns.
- As a veggie side dish, tasty and tasty even without salmon.
- Parsley root is very popular with my day children. It is spicy and sweet and is eaten by the very youngest.
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