Carrot and leek mash for little gourmets

Ingredients for 4 servings:

• 4 m.-sized carrot(s), peeled
• 2 stalk(s) leeks, cleaned, slit and rinsed under water
• 10 m.-sized potatoes
• 100 g lean ham, diced
• 2 shallots
• 2 tbsp butter, for the pan
• 100 g sour cream
• 100 ml whipped cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Tried and tested by day-care children, also delicious as a side dish for adults, enough for 5-6 hungry toddlers.

Peel and dice the potatoes. Add cold water to the pan (the pot should also be large enough to hold the vegetables later) and bring to a boil. Simmer over medium heat for about 15-20 minutes. Meanwhile, thinly slice the carrots using a cucumber slicer. Cut the leeks into thin rings. Add both to the potatoes and cook everything for another 5-10 minutes. The vegetable slices should be tender but not mushy. Depending on the remaining water content, you may want to drain some of it. A little can be left in. Add the sour cream and heavy cream and roughly mash everything with a potato masher. While the vegetables are still cooking, heat the butter in a pan and gently fry the finely diced shallot and the lean ham cubes; do not brown them. Finally, add both to the potato, carrot, and leek mash along with the butter and stir well. Season to taste with salt, pepper, and nutmeg. For my day-care children, this is a nutritious lunch that they all love. Because the carrots are thinly sliced ​​and the leek rings are thin, the vegetables only need a short time to cook. If you use as little water as possible for the potatoes and only have to drain a little afterwards, most of the nutrients stay in the food. As an alternative to the ham cubes, I sometimes fry Nuremberg sausages and serve them thinly sliced ​​with the mash. Another alternative is turkey or chicken smoked pork. The amounts of cream and sour cream are approximate. The dish shouldn’t be too soupy, but nice and moist. This also always depends on the potatoes. The ratio or amounts of potatoes and vegetables can vary. It always tastes good.