Rhenish Carrot Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg carrot (s) (sugar carrots)
- 800 g potatoes, mostly waxy
- 200 ml water or light vegetable stock
- 1 tablespoon, leveled salt
- 1 pinch (s) white pepper
- 125 g butter
Print Recipe
Pin Recipe Instructions
- Peel the carrots and potatoes and cut into pieces of about the same size (works well: quarter the carrots into 3 cm long sections and medium-sized potatoes). Put in a saucepan with water or broth and salt. Bring to the boil with the lid closed and then immediately put on a very low flame. Let simmer for about 15 minutes.
- Then mash together with the butter, so that a coarse, light orange-colored pulp is created. Season again with pepper and salt, done.
- The stew should taste quite sweet. Kasseler or smoked meatloaf go very well with this. The contrast between sweet and salty is usually very popular. If you like the stew stronger and don`t need it vegetarian, you can put the Mettenden directly on top of the same pot and cook it that way. Take out before pounding, of course.
- Two things are important for good taste and success:
- The carrots should be really sweet. Be sure to try it beforehand. If you can`t get any sweet carrots, briefly toss the pieces through the wok with a little oil over a very high heat. Short, high heat releases sweet aromas in vegetables.
- The liquid should be just enough to make a porridge - not a soup.
- If you are not entirely sure, you should skim off a little liquid before pounding and put it aside (in case you made a mistake and still need some).
- On cold days, this dish gives a cozy and warm feeling. (5 kitchen elements: earth)
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