Potato and Carrot Puree with Spring Onions

Summary

Ingredients

• 3 medium potato (s)
• 3 carrot (s), young, with green
• 3 spring onion (s)
• 30 g butter for the puree
• 1 tablespoon, heaped sour cream
• Salt and pepper from the mill
• some chili powder
• 1 tablespoon butter for the onions

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Instructions

1. Peel the potatoes, wash and dice. Scrape, wash and slice the carrots. Put a few stalks of the carrot leaves aside.
2. Cook the potatoes and carrots together in a little salted water until very soft.
3. In the meantime, pluck the carrot greens from the stems and chop finely. Wash the spring onions, clean them, cut them into slices and fry them in the butter until golden.
4. Finely mash the potatoes and carrots with a little cooking water. Beat the butter and sour cream with a whisk. Stir in the carrot greens. Finally fold in the onions and season the puree heartily with the spices.
5. The puree goes well with any meat, but also with fish.