in Recipes

Steamed potatoes and carrots

updated

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Ingredients for 4 servings:

  • 6 large potatoes, floury
  • 2 carrot roots
  • some tomato paste
  • 2 tbsp tomato ketchup
  • 2 pinches of salt
  • 1 pinch(s) of pepper
  • some water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

as a side dish to goulash and steamed dumplings

Peel the potatoes and cut into chunks. Peel and dice the carrots. Bring both to a boil in a pot with plenty of salted water and simmer for about 12 minutes, until the potatoes begin to fall apart. Drain the water, reserving a quarter of the potatoes. Mash the remaining potatoes with the carrots and season with ketchup, tomato paste, salt, and pepper. If the mixture becomes too thick, you can use the cooking water to loosen it. Finally, fold the reserved potatoes back into the mashed potatoes and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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