Potato – vegetable – puree

Ingredients for 4 servings:

• 4 large potatoes
• 1 small onion(s)
• 1 stalk(s) leek, small
• 1 large carrot(s)
• 2 garlic cloves
• 1 tbsp olive oil
• Salt
• turmeric
• Spice mix (Garam Masala)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

also as soup

Peel the potatoes, carrot, garlic cloves, and onion. Wash the leek. Chop the onion and garlic, and slice the leek into thin rings. Dice the potatoes and carrot. Sauté the onion and garlic in olive oil, then add the leek. After about 1-2 minutes, deglaze with water, season with salt, and add the carrot and potatoes. Add water. Everything should be covered. Cover and simmer for about 20 minutes, until the vegetables are tender. Drain the water, reserving it. Puree the vegetables with the spices, gradually adding the reserved water until the desired consistency is reached. Pan-fried salmon goes very well with the puree. I often add strips of ham to the end of the soup.