Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g potato (s), floury cookin
- 100 g carrot (s)
- 1 large onion (s)
- 0.5 tablespoon ½ oil, neutral
- salt
- 30 g butter, maybe more
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots and cut them into large pieces. Cook in salted water for 20 minutes until soft.
- In the meantime, peel and dice the onion and put it in
- Fry 1/2 tablespoon oil until brown. Brown the butter in a small saucepan over low heat.
- Drain the vegetables, saving some of the liquid. Now mash the potatoes and carrots with a potato masher to a pulp. There should still be pieces to be seen. Add a little of the cooking liquid again. Salt well. Stir the roasted onions and brown butter into the porridge.
- I have either bratwurst or fried liver with it.
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