John Myers
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Veal Carrots Pan with Mashed Potatoes
The perfect veal carrots pan with mashed potatoes recipe with a picture and simple step-by-step instructions.
For the meat pan
- 300 g Carrots
- 500 g Sliced veal
- 1 Onion
- 100 g Mushrooms
- 1 tbsp Fried butter
- 2 dl White wine
- 1 dl Bratensauce
- 1 bunch Chives
- Salt
- Pepper
For the mashed potatoes
- 1 kg Potatoes
- 5 dl Water
- 1 KL Salt
- 2 dl Milk
- 30 g Butter
- Nutmeg
- Salt
- Finely chop the onion. Halve the carrots lengthways and cut into pieces approx. 0.5 cm wide. Quarter the mushrooms.
- Fry the chopped meat in the clarified butter, set aside.
- Steam the onions, carrots and mushrooms in the same pan in the remaining clarified butter for about 5 minutes. Deglaze with wine and simmer for about 5 minutes. Add the gravy and cream, reduce a little. Add the meat, just let it warm up. Season to taste with salt and pepper. Cut the chives into rolls and sprinkle over them.
Preparation of mashed potatoes
- Wash the potatoes, peel, rinse and cut into large pieces. Cook in boiling water for about 20-25 minutes, pour off the water. Let the remaining water evaporate until the potatoes are dry, then place them in Passe-Vite.
- Put the milk and butter in a pan. Pour in the potatoes. Stir vigorously on a low level until everything is airy and hot. Season with salt and nutmeg.
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