in Germany

Carrots mixed up like in the Ruhr area

updated

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Ingredients for 4 servings:

  • 1 kg carrot(s)
  • 800 g potatoes
  • 2 onions
  • ¼ celeriac
  • vegetable broth
  • salt and pepper
  • some parsley
  • some butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel, wash, and dice the vegetables. Sauté the onions, celery, and carrots in a little butter, add the potatoes, and pour in enough stock to just cover the vegetables. Cook for about 25 minutes until tender, then mash with a potato masher or a hand mixer, adding about 2 tablespoons of butter. Season to taste with salt, pepper, and parsley. Serve with meatballs, smoked pork loin, or mettenden.

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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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