Potato-carrot-leek puree

Ingredients for 4 servings:

• 500 g potatoes
• 500 g carrot(s)
• 300 g leek
• 1 m.-sized onion(s)
• 500 ml vegetable stock
• salt and pepper
• some oil or butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

a theme with many variations

Peel the potatoes and cut into small cubes. If you prefer a creamier mash, use floury potatoes; if you prefer chunky potatoes, use waxy ones. Clean the carrots and leeks and also cut them into small cubes/pieces. First, add the vegetables to 200 ml of stock and cook over low heat for about 20 minutes until soft. Add a little more stock if desired, but please use sparingly. While the vegetables are cooking, lightly brown the onion in a little oil or butter, if desired. When the vegetables are ready, discard any excess liquid and mash everything with a masher (not a hand blender, otherwise it will become sticky!), season with salt and pepper, and pour the onion over the mash. Variations: Season the mash with yogurt, dill, and a little apple or pear syrup. Sauté the garlic cubes and pine nuts with the onion in olive oil and add them to the puree, to which the finely chopped basil has been added. Season the puree with sambal and soy sauce or curry powder or paste. Use coconut milk instead of the vegetable stock. Add coriander to the puree. Fry the bacon cubes with the onion in butter and mix into the puree with the butter, finely chopped marjoram, and parsley. Of course, the ratio of potatoes to carrots to leek can be varied, and the puree can be enhanced with cream, butter, or egg. Because some of the potatoes are replaced with carrots, the dish is particularly suitable for diabetics. As no additional fat is added, the dish is also low in fat and calories; it is also vegetarian without the bacon.