Carrot mash

Ingredients for 4 servings:

• 1 kg carrot(s)
• ½ kg potatoes
• 1 onion(s)
• 1 garlic clove(s)
• 200 ml cream
• 50 g butter
• e.g. salt and pepper
• 1 tsp sweet paprika powder
• n. B. Nutmeg
• some oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Simple, delicious, for young and old

Bring a pot of water to a boil. While the water is boiling, peel and chop the carrots and potatoes. Depending on how thickly you slice the carrots and potatoes, the cooking time can vary, so I don’t specify a time. When everything is soft, drain it into a sieve. Chop the onion and garlic. Add a splash of oil to the same pot and add the diced onion and garlic, and sauté until translucent. Meanwhile, heat the cream and butter together until the butter melts. Then fry the boiled carrots and potatoes with the diced onion for about 5 minutes. Season. When you notice the vegetables sticking while stirring, remove the pot from the heat. Pour the cream and butter mixture into the pot and mash everything with a masher (I always use a spaetzle press, which makes it creamier). Stir everything well again with a wooden spoon and season to taste.