Potato and cauliflower mash

Ingredients for 2 servings:

• 8 potatoes, mainly waxy
• 1 head of cauliflower
• 4 onions, red
• 1 bunch of parsley
• Coconut oil for frying
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan, vegetarian

Peel the potatoes and cut into small cubes or chunks. Rinse them and place them in a pot of salted water. Set the stovetop to high. Cut the cauliflower into chunks and add them. There should be enough water in the pot to just cover the potatoes and cauliflower. Bring the water to a boil with the lid on and simmer on medium heat for a few minutes until the potatoes are easy to mash (check with a fork occasionally). Slice the onions into rings and halve or quarter them. Fry the onions in a frying pan with coconut oil over medium heat until translucent. Chop the parsley (you can also use scissors). When the potatoes and cauliflower are tender, remove the pot from the heat and drain off all but a small amount of water. It’s okay to leave some water in the pot to make the mash creamier. If you’re not vegan, you can add a little butter or milk instead of water. Now mash the potatoes and cauliflower, adding the spices. Add the onions and fold in. Finally, fold in about 2/3 of the chopped parsley. Arrange the mash on a plate and sprinkle some of the remaining parsley over the top.