A nice mash is something I love, not only because it’s delicious but also because it can be made in advance, it’s easy and it’s a dish you can decline in infinite ways. Continue reading →
When my mother came home for our weekly lunch I served this carrot and potato mash with a salad. It’s something we both really like, and it’s also something we used to make us ladies enjoyed a lunch together while my father was away for work or pleasure. For this mash I used Emmental cheese and added thyme because I think these flavours work particularly well when combined with carrots. Actually this recipe is something I surely make again and I will am looking forward to using it next time I’m making a chicken cottage pie.
Carrot and Potato Mash
Recipe for 4
Prep time: 20-25 min
Cook time: 35-40 min
750 g peeled waxy potatoes
250 g carrots
50 g butter (melted)
1 dl milk
120 g sour cream
120 g Emmental cheese (the stronger the better) grated
1 tbsp. thyme leaves
1 tbsp. ground almonds
1 tbsp. breadcrumbs
Salt and pepper
Heat oven at 200°C.
Cut the potatoes and the carrots into 2-3 cm chunks. Place them in pan, add salted cold water and boil them until they’re soft (about 15-20 min).
Remove the water from the potatoes and carrots and using a masher purée them. Combine the butter, milk, sour cream, 100 g Emmental cheese, thyme leaves and pepper. Mix well and eventually correct taste with salt.
Transfer the mash to an ovenproof dish and on top sprinkle the breadcrumbs, ground almonds and the remaining grated cheese. Place in the oven and cook for 18-20 min. Serve.
I got the idea for this week’s recipe when I went to town (Locarno) and found some unusual purple carrots which I had never tasted before. There is something else that motivated this recipe: the rain. Since one month I have to keep my drive to go out and enjoy spring because it just keeps on raining. I decided I’d keep my spirits up by cooking something comforting like these cocotte eggs and soldiers. In this recipe I like the smoothness between the egg and the pureed vegetables. Continue reading →