John Myers
Spicy Original Carrot Mashed Potatoes
The perfect spicy original carrot mashed potatoes recipe with a picture and simple step-by-step instructions.
- 700 g Original carrot from our own cultivation
- 400 g Boiled potatoes rest from the previous day
- 2 piece Spring onions fresh, cut
- 1 piece Green chilli finely chopped without seeds
- 1 piece Garlic clove finely chopped
- 1 tbsp Seasonal herbs finely chopped
- 1 some Butter
- 1 some Vegetable broth own production
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 1 pinch Cayenne pepper
- Cut the prepared carrots into pieces and cook in vegetable stock until soft.
- Sweat the onion, garlic and chilli in butter in between. Stir in the herbs.
- Pour off some of the cooking liquid and keep it.
- Now add the potatoes and the onion, herb and butter mixture to the carrots. When the potatoes are well warm, stir everything together and roughly mash. We like the stomp when it’s still a bit chunky.
- If necessary, add some of the cooking liquid and season to taste
- Fill the mash into a ring. When the ring is peeled off, the mash looks like a cupcake. See first picture.
- It is a delicious accompaniment to many dishes. We prefer bratwurst and onions with lots of toasted flavors.
- This dark but tasty carrot can be grown in the garden at high yields. Is also good for storage. Simply dig in sand boxes and store in a cool place.
- The original carrot is also called purple carrot and of course you can also use other carrots. We like to eat the original carrot because it has a special taste.
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