in Germany

Carrots from the Lower Rhine

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 500 g potatoes
  • broth
  • 1 large onion(s)
  • 50 g bacon cubes
  • Milk
  • butter
  • Mustard
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash, peel, and dice the carrots and potatoes. Pour in the broth and cook for about 20 minutes. Meanwhile, fry the bacon or ham cubes with the diced onion in a little oil until translucent. Drain the broth and mash the carrot mixture. Add a knob of butter and a little milk, if desired, and mash. Stir in the onion mixture and season with mustard, pepper, and salt. Tastes great with smoked pork, bratwurst, mettenden, or meatballs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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