John Myers
Contents
show
Ingredients
Serving
- 150 g Potato
- 300 ml Milk
- 300 ml Buttermilk
- 100 ml Water
- 1 Onion
- 1 Clove of garlic
- 1 Allspice grains
- Salt
- Pepper
- Cayenne pepper
- 2 tbsp Rapeseed oil
- 2 tbsp Finely chopped parsley
- 2 tbsp Grated Emmental
- 50 g Pine nuts
Instructions
- Peel the carrots, potatoes, onion and garlic. Cut these into pieces and heat the rapeseed oil in a saucepan. Fry the carrots, potatoes and onions in a saucepan, season with salt and roast with the lid closed until a film has formed on the bottom. Then add the garlic and deglaze with 100ml water, put the lid back on and finish cooking.
- Puree with a hand blender, add milk and buttermilk. Season with pepper and cayenne pepper, add salt if necessary. Grind the allspice grains in a mortar and add, puree again briefly and you're done.
- Serve with spaghetti, serve with Emmental cheese, roasted pine nuts and freshly cut parsley.
Nutrition
Serving: 100gCalories: 73kcalCarbohydrates: 6.2gProtein: 2.3gFat: 4.3g
