Plantain and carrot mash with ginger

Ingredients for 4 servings:

• 600 g carrot(s)
• 400 g banana(s) (plantains)
• 2 onions
• 1 large garlic clove(s)
• 1 piece(s) ginger (approx. 20 – 25 g), peeled
• 2 tbsp olive oil
• 400 ml vegetable stock
• 3 tbsp lemon juice or lemon juice
• Salt and pepper, black from the mill
• some chili flakes or cayenne pepper

Instructions

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

Peel and chop the onions and garlic. Peel and finely dice the ginger. Peel and slice the carrots. Peel the plantains and cut into approximately 2 cm thick slices. Sauté the onions in the oil for 3-4 minutes until translucent. Add the garlic and sauté for 1 minute. Add the carrots and ginger, mix well, and fry for another 3-4 minutes, stirring occasionally. Pour in the stock and bring to a boil. Then add the banana slices, cover, and simmer uncovered for 20-25 minutes over low heat. When the vegetables are soft, cook uncovered for a while longer until almost all the liquid has evaporated. Remove the pot from the heat and mash the vegetables with a potato masher until coarsely ground. Season to taste with salt, pepper, cayenne pepper or chili flakes, and lime juice.