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Zucchini puree

updated

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Ingredients for 4 servings:

  • 800 g potatoes
  • 500 g zucchini
  • 120 g onion(s)
  • 1 bunch parsley, flat
  • 1 tbsp oil
  • ⅛ liter whipped cream
  • salt and pepper
  • Water (salt water)
  • nutmeg
  • 4 slice(s) bacon, optional
  • 4 eggs, if necessary

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

tastes good with fried egg and bacon

Peel the potatoes and boil them in salted water until tender. Coarsely grate the zucchini, dice the onion, and fry both in oil. Add the cream and bring to a boil briefly. Season with salt, pepper, and nutmeg. Mash the potatoes and gradually add the onion and zucchini mixture. Chop the parsley and fold in. If you like, you can fry a slice of bacon per person in the pan and fry a fried egg in it. The mash also tastes great with stir-fries, meatballs, or bratwurst.

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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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