John Myers
Side Dishes: Baked Potato and Carrot Puree
The perfect side dishes: baked potato and carrot puree recipe with a picture and simple step-by-step instructions.
For gratinating:
- 1 Bay leaf
- 2 Carrots
- 2 middle Onions
- 1 tbsp Vegetable oil
- 250 ml Milk warm
- 1 tbsp Turmeric
- Salt
- Black pepper
- 1 pinch Nutmeg
- 2 tbsp Frozen parsley
- 1,5 tbsp Butter
- 30 g Pine nuts
- 3 tbsp Breadcrumbs
- 1 tbsp Butter flakes
- Peel the potatoes and cook in salted boiling water with the bay leaf. Clean and peel the carrots. Cut into slices and cook in salted water until soft. Roast the pine nuts in a pan until golden brown and grind them finely in the food processor. Mix with the breadcrumbs. Preheat the oven to 180 degrees (top and bottom heat).
- Drain the cooked potatoes and carrots. Steam off the potatoes and drain the carrots well. Take out the bay leaf. Add the carrots to the potatoes in the saucepan and roughly chop them, then add the turmeric. Mash everything into a not too firm puree, gradually adding the milk. Season with salt, pepper and nutmeg and season to taste. Stir in onions and herbs. Finally fold in the 1 1/2 tbsp butter.
- Put the puree in a medium-sized baking dish and smooth it out a little. Spread the pine nut mixture on top and cover with flakes of butter. Bake in the oven for about 25-30 minutes until the crust is nicely browned. Arrange and serve – bon appetit! Tastes delicious with fish, meat and vegetable dishes. Everyone as he wants :-). We ate the puree with salmon meatballs and zucchini and cucumber vegetables. Links to the recipes in preparation steps 5 and 6.
- 4th TIP: The preparation and the ingredients for the puree can of course be varied as desired. Alternatively, simply use grated cheese for a hearty touch of gratin, e.g. Bergkäse or Gouda.
- Fish: crispy salmon cakes with bacon
- Side dishes: Sweet and sour zucchini-cucumber-vegetables
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