John Myers
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Mediterranean Sweet Potato, Parsnip and Carrot Mash
The perfect mediterranean sweet potato, parsnip and carrot mash recipe with a picture and simple step-by-step instructions.
It is then seasoned with it
- 1 KG Carrots
- 0,25 KG Parsnip fresh
- 0,25 KG Onion
- 200 ml. Vegetable stock
- 100 ml. Cream 30% fat
- 150 g Cream cheese with herbs 70% F.i.Tr
- Salt and pepper
- Mace
- Tabasco green
- 20 ml. Carrot juice
- Ice cold butter
I LIKE IT
- 150 g Bacon
- Herbs of Provance
- Clean all vegetable ingredients and cut into slices. Why in slices – so that it is done quickly! Since I like bacon, the next step is to fry the provonce herbs and onion with bacon. Then I put the vegetables on top.
- After I’ve sweated everything on all sides – I add the liquid ingredients. Let simmer for 15 minutes. Now fold in the remaining spices and the cream cheese. Add the flavor again with the carrot juice and butter.
- I made a shoulder roast as meat. Here is the LINK for this >>>>> shoulder roast in a Mediterranean version à la Biggi >>>> I cut off the rind from the shoulder roast after cooking the entire piece of meat and fried it until crispy in garlic oil.
- What now? Oh yes – process the vegetables into mash and arrange on plates 🙂
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