Potato snow with carrots

Ingredients for 2 servings:

• 6 m.-sized potatoes, waxy
• 1 tsp, heaped vegetable stock
• 1 m.-sized onion(s)
• 1 sprig(s) parsley
• 1 tbsp, heaped carrot(s), sliced
• 500 g carrot(s)
• 40 g margarine
• some salt
• tsp, levelled sugar
• ½ bunch parsley
• 1 tsp potato flour
• Water

Instructions

Working time approx. 8 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 33 minutes

vegan

Peel and wash the potatoes, and cover with water in a pot. Peel and divide the onion. Wash the parsley, leaving it whole, then add both to the potatoes and bring to a boil. Add the stock and simmer for about 25-30 minutes. Peel and wash the carrots. Melt the margarine in a pot. Add the carrots and toast them slightly. Add salt and sugar and toast them slightly. Pour about 250 ml of hot water over them, cover with a lid, and simmer on low heat for about 15-20 minutes, until tender. Add the chopped parsley. Mix the potato flour with a little cold water and add to the carrots. Season to taste with salt and sugar. Remove the hot potatoes from the cooking water and place them in a potato ricer with large holes and press them directly onto the plate. Arrange the carrots around them. For meat eaters, meatballs go very well with them.