Peas, Carrots, Potatoes and Fine Spices

the peas

1. First, put the peas in a saucepan with vegetable stock. Let them cook for 10 minutes on a medium setting. Just add the salt as a spice during cooking. When the peas are firm to the bite, put them in the mixer with the processed cheese, some butter and cream, yoghurt and cardamom as well as a touch of lime juice and zest, and puree them to a medium fine level.

the potatoes

1. The potatoes are brushed off and pre-cooked for a total of 15 minutes. Then they are quartered and slowly fried until golden brown in a pan with butter and salt.

the carrots

1. Separate the carrots from the green and then carefully brush off the roots. The peel of the carrots is the best and full of wonderfully fine taste. Then cook the carrots in the pan with a cup of vegetable broth after they have fried them in butter. The broth should boil off completely and the carrots should be firm to the bite. Only then are the carrots seasoned with cumin (whip lightly) and salt. You can also add a pinch of butter, if you like, you can add a pinch of sugar to caramelize it. Please do not throw away the green of the carrots. It is ideal for deep-frying, for example. as a decoration, or as a flavoring in a carrot stew to be pulped. Carrot greens are also ideally suited to refine your soups when dried. After the final seasoning and glazing (with butter), just keep the carrots warm.

if you like the black pudding

1. The black pudding is cut into slices and then floured. Covered with a little egg yolk and then turned in breadcrumbs. Heat some oil in a pan and fry the pieces until they are golden brown.
2. If you want to eat the whole hearty meal, you can add a little roasted bacon in chili. That’s about it- set up the plate and enjoy.

Bon appetit and culinary greetings your Biggi ♥