John Myers
Ingredients for 4 servings:
- 600 g floury potatoes
- 400 g beetroot
- 3 tbsp hazelnut flakes
- 5 stalks of thyme
- 150 ml milk
- 50 g goat’s cheese
- some salt
- some nutmeg
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Peel, wash, and chop the potatoes. Trim, peel, and dice the beetroot. Place them in a saucepan, cover, and cook in a little salted water for about 20 minutes. Roast the hazelnut flakes in a pan without fat. Wash the thyme and chop 4 stalks. Heat the milk in a small saucepan. Drain the potatoes and beetroot. Add a little milk and mash everything finely. Add just enough milk to reach the desired consistency. Stir in the goat’s cheese and chopped thyme. Season with salt and nutmeg. Serve the puree and sprinkle with hazelnut flakes and thyme (pick the leaves from the last stalk). It tastes great with fried fish fillet!
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