Carrot puree

Name: carrot puree
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 600 g winter roots deleted; 100 g potato crumbly, peeled; 1 el sunflower oil; 3 el mascarpone; vegetable stock; 1 el flat leaf parsley very finely chopped

A tasty recipe. The side dish contains the following ingredients: winter roots (scraped), potato (floury, peeled), sunflower oil, mascarpone, vegetable stock tablet and flat parsley (very finely chopped).

Ingredients

Directions

Cut the carrots and potato into pieces. Heat the oil in a pan, and pour the pieces of carrot and potato through it. Add 2 tbsp water. Put the lid on the pan and simmer the vegetables on a very soft core for about 12 minutes.
Add the mascarpone and crumble the bouillon tablet above it. Puree the vegetables with the hand blender and add pepper to taste. Sprinkle the parsley over it. Delicious instead of mashed potatoes with fish from the oven or stew.