Sweet potato puree with potatoes and carrots

Ingredients for 2 servings:

• 2 sweet potatoes
• 4 potatoes
• 500 g carrot(s)
• 100 g crème fraîche with herbs
• 1 tbsp herbs
• 2 tbsp rapeseed oil
• 1 liter vegetable broth, lightly seasoned
• 250 ml milk
• 30 g margarine or butter

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

simple and vegetarian

Peel the sweet potatoes, potatoes, and carrots. Then cut everything into pieces. Heat the rapeseed oil in a large pot. Roast the vegetables and potatoes in it. Deglaze with the stock. Add half of the herbs. Cover and simmer gently for about half an hour. Then drain most of the liquid. Add the milk, butter, and crème fraîche. Mash everything, but don’t let it become too small. Finally, stir in the remaining herbs. Serve the puree with tzatziki and hot mustard. A beer goes well with it.