Potato Alps

Ingredients for 2 servings:

• 600 g floury potatoes
• 2 small onions
• 2 large carrots
• some mushrooms
• some flour
• some almonds, ground
• oil
• Paprika powder
• 1 piece(s) margarine, vegan
• some vegetable broth
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegan, for about 8 potatoes

Boil the potatoes in well-salted water for about 20 minutes, until soft inside. Meanwhile, chop the onions into small pieces and peel the carrots, then slice the mushrooms. Slice the carrots evenly into thin slices. In a bowl, mix the onions with a little oil, flour, and almonds, and season generously with salt and paprika. Once the potatoes are cooked, drain the water and peel the potatoes while they are still hot, then mash them in a bowl. If you don’t have the right tools, you can use the bottom of a glass, for example. Season the mashed potatoes with salt and a knob of margarine. Pepper and nutmeg also go well with this. Add a little water to make the mashed potatoes creamier. For a vegan meal, make sure the margarine is also vegan. Then transfer the mash to a baking sheet lined with baking paper and use a fork to form about 8 equal-sized mountains. Press the onion mixture onto the mountain peaks with a spoon or your hands. Place the mountains in the oven at 170°C for about 15 minutes, preferably on a setting with the heat coming from above. While the mountains are in the oven, fry the carrots in the pan. After 3-4 minutes, add a little vegetable stock and sauté the carrots. You won’t need more than 4-5 tablespoons of stock. (Instead of vegetable stock, you can also use another sauce of your choice; coconut milk or curry paste is also suitable.) After another 2-4 minutes, add the mushrooms. Continue frying everything together for 5-10 minutes. After this time, the stock should be absorbed by the carrots. Serve the vegetable pan on a plate with the mountains from the oven.