Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, wash and dice. Scrape, wash and slice the carrots. Put a few stalks of the carrot leaves aside.
- Cook the potatoes and carrots together in a little salted water until very soft.
- 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.
- 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.
- The puree goes well with any meat, but also with fish.
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