Contents
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Ingredients
- 1 kg Potatoes
- 1 Bay leaf
- 2 large Carrots
- 100 g Frozen peas
- 2 tsp Vegetable broth powder
- 1 Red Onion
- 4 slices Lean smoked ham
- 50 g Butter
- 2 tsp Freshly squeezed lemon juice
- Zest of an organic lemon
- 3 tbsp Frozen parsley
- 250 ml Milk warm
- Salt, colored pepper from the mill
- 1 pinch Nutmeg
Instructions
- Peel the potatoes and quarter or halve depending on the size. Cook in salted water together with the bay leaf until soft.
- In the meantime, peel the onion. Cut the onion and ham into cubes. Peel and clean the carrots, halve and cut into thin slices. Wash the rosemary, shake dry and finely chop the needles.
- Approx. Heat 10 g butter in a saucepan, fry the onions and ham until the onion cubes are translucent. Then set aside. Bring the water for the carrots and peas to a boil. Add vegetable stock powder and carrots to the saucepan and cook over medium heat for about 10 minutes until soft. After about two minutes of cooking, add the peas and cook with them.
- Drain the vegetables, drain them, then put them back in the saucepan and puree them with 50 ml of warm milk. Stir in the ham and onion mixture, lemon juice, lemon zest and parsley, lightly salt and pepper.
- Drain the cooked potatoes and let them steam out. Coarsely chop, then gradually add the rest of the milk and mash everything into a smooth puree. Finally stir in the remaining butter.
- Mix the vegetable and ham mixture into the mashed potatoes and mix everything well. Season with salt, pepper and nutmeg and serve.
- A nice alternative to classic mashed potatoes, with us a side dish to Mediterranean filled peppers in tomato sauce with rosemary and capers. Link to the recipe in step 8.
- 8th recipe in my KB: Mediterranean stuffed peppers in tomato sauce with rosemary and capers
Nutrition
Serving: 100gCalories: 91kcalCarbohydrates: 12.6gProtein: 2.2gFat: 3.4g