John Myers
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Purple Mash with Meat and Tomato Salad
The perfect purple mash with meat and tomato salad recipe with a picture and simple step-by-step instructions.
Tomato salad
- 8 piece Cherry tomatoes eighth
- 125 g Low fat yogurt
- 1 tsp Fig honey
- 1 tsp Lime olive oil
- 2 tbsp Seasonal herbs chopped
- 1 piece Spring onions fresh, cut
- 1 tsp Lime juice
- 1 Knife point Lime zest
- 0,5 piece Garlic clove finely chopped
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt fine
- 1 tbsp Herb vinegar
Stomp
- 400 g Floury potatoes
- 250 g Purple carrots pre-cooked from my own TK storage
- 1 tbsp Butter
- 150 ml Milk
- 0,5 piece Fresh shallot, finely chopped and steamed
- 0,5 piece Garlic clove, finely chopped, steamed
- 1 tbsp Seasonal herbs chopped
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 pinch Freshly grated nutmeg
- 2 Discs Roast pork NT pink cooked Remainder from the day before diced
- 1 liter Homemade vegetable broth
- Tomato salad: Mix the dressing ingredients together well and season to taste. Fold in the tomatoes and let them steep a little.
- Cut the peeled potatoes into pieces and cook for about 15 minutes. Then add the thawed purple carrots and cook everything together until it is soft.
- Drain the broth, save some of it. Add the butter, milk, garlic and shallot to the carrot and potatoes and roughly mash everything.
- Fold in the herbs and season the mash with the spices to taste. If the mash is too thick, pour in some of the cooking broth and stir in.
- Now fold in the meat cubes (I heated them up in the microwave), mix everything together well and serve with the tomato salad.
- Such a purple mash takes some getting used to to the eye (of course you can also use other carrots), but everything tasted very tasty.
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