Rhenish carrot stew

Ingredients for 4 servings:

• 1.2 kg carrot(s) (sugar carrots)
• 800 g potatoes, mainly waxy
• 200 ml water or light vegetable broth
• 1 tbsp, leveled salt
• 1 pinch(s) pepper, white
• 125 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple, delicious and also suitable for vegetarians

Peel the carrots and potatoes and cut into roughly equal-sized pieces (it works well to quarter the carrots into 3 cm long pieces and medium-sized potatoes). Place them in a pot with water or broth and salt. Bring to a boil with the lid on and then immediately reduce the heat to very low. Simmer for about 15 minutes. Then mash them with the butter until you have a coarse, light orange porridge. Season again with salt and pepper, and you’re done. The stew should taste quite sweet. Kasseler (smoked pork sausage) or smoked Mettenden (smoked pork sausage) go very well with it. The contrast between sweet and salty is usually very well received. If you prefer a heartier stew and don’t need a vegetarian option, you can add the Mettenden (smoked pork sausage) directly on top of the pot and cook them that way. Remove them before mashing, of course. Two things are important for good flavor and success: The carrots should be really sweet. Be sure to taste them beforehand. If sweet carrots are unavailable, briefly toss the pieces in a wok with a little oil over very high heat. Brief exposure to high heat releases sweet aromas in the vegetables. The liquid should be just enough to make a mash—not a soup. If you’re not sure, skim off a little liquid before mashing and set it aside (in case you made a mistake and need more). On cold days, this dish provides a warm and comforting feeling. (5 Element Cuisine: Earth)