John Myers
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Purple Carrot Mashed Potatoes with Breaded Mushrooms
The perfect purple carrot mashed potatoes with breaded mushrooms recipe with a picture and simple step-by-step instructions.
Purple carrot and potato mash:
- 1 Purple carrot approx. 200 g
- 200 g Potatoes
- 1 Onion
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Creme fraiche Cheese
- 2 Strong pinches of salt
- 1 Strong pinch of nutmeg
Breaded mushrooms:
- 250 g Small mushrooms
- 2 tbsp Flour
- 4 tbsp Breadcrumbs
- 1 Egg
- 1 tbsp Cooking cream
- Coarse sea salt from the mill
- Colorful pepper from the mill
Serve:
- 2 Stalk Carrot for garnish
Purple carrot and potato mash:
- Peel and dice the carrots, potatoes and onions. Cook the carrot cubes, potato cubes and onion cubes in salted water (1 teaspoon salt) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), crème fraî-che (1 E), salt (2 big pinches) and nutmeg (1 big pinch) and work through / mash thoroughly with the potato masher.
Breaded mushrooms:
- Mix the flour (2 tbsp) with breadcrumbs (4 tbsp). Beat the egg with the cooking cream (2 tbsp). Clean / brush the mushrooms, remove the stem, pull through the egg and cream mixture and roll in flour and breadcrumbs. Fry / bake in a small pan with oil (½ cup) in portions until golden brown. Finally season with plenty of salt and pepper.
Serve:
- Serve purple carrot and potato mash garnished with carrots and breaded mushrooms.
Note: *)
- A good meal is first eaten with the eyes, then with the nose and finally with the mouth. (Old chinese proverb)
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