Fine carrot mash

Ingredients for 2 servings:

• 250 g carrot(s)
• 1 shallot(s)
• 1 tbsp butter
• 2 tbsp peas, finely chopped, frozen
• ½ ball of mozzarella
• a few stalks of parsley
• 1 tbsp sour cream
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel and finely dice the shallot, then sauté in the butter over low heat. Meanwhile, peel and thinly slice the carrots. Add to the shallots and sauté gently until tender. This will take about 10-15 minutes, depending on the thickness of the carrots. Keep an eye on the carrots and stir. In the meantime, chop the parsley and finely dice the mozzarella. Boil the frozen peas for 3 minutes at a rolling boil, drain, and place in ice water. Drain. If you have them, have serving rings ready. Once the carrots are soft, mash them briefly or puree them; they may be a little chunky. Return to the pot, increase the heat, and quickly stir in the peas, mozzarella, and parsley. Season with sea salt, freshly ground (mixed) pepper, and nutmeg, and perhaps a knob of butter to taste. Serve beautifully in serving rings. Depending on the dish, you can julienned sugar snap peas and briefly braise them for garnish. They go well with meat and fish.