Pan-fried vege­ta­bles on a bed of mas­hed potatoes

Ingre­di­ents

For the vegetables:

• 350 g car­rots (cut into small quar­ter slices)
• 150 g leek (cut into fine rectangles)
• 350 g cele­ry (diced)
• 30 g pars­ley root (fine­ly diced)
• 300 g pota­toes (cut into thin rectangles)
• 600 g lar­ge white beans (pre-coo­ked & skimmed)
• 300 g peas (fresh or frozen)
• 1 tsp cumin
• ½ tsp turm­e­ric
• 1 tsp salt (optio­nal)

For the mas­hed potatoes:

• 600 g pota­toes (thin­ly sliced)
• Water for boiling
• Salt to taste

Optio­nal garnish:

• Chi­li flakes
• fresh dill
• fresh pars­ley

pre­pa­ra­ti­on

• Place car­rots, leeks, cele­ry, pars­ley root and the 300g pota­toes in a lar­ge pan.
• Cook over high heat with the lid clo­sed for 7 minu­tes, stir­ring every 1–2 minu­tes to pre­vent burning.
• Mean­while, bring the 600 g of pota­toes for the mas­hed pota­toes to a boil in a pot of water.
• Sim­mer for 15 minu­tes over medi­um heat with the lid open until tender.
• After 7 minu­tes in the pan: Add beans, peas, cumin, turm­e­ric and salt to the vegetables.
• Stir well, clo­se the lid again and con­ti­nue coo­king on low heat for 10 minutes.
• When the pota­toes for the mash are soft, drain ¾ of the coo­king water.
• Puree with the remai­ning coo­king water using a hand blen­der and add salt to taste.
• Add a lad­leful of the puree to the pan and mix it into the vegetables.
• To ser­ve: Place a lad­le of mas­hed pota­toes on a pla­te and top with pan-fried vegetables.
• Optio­nal­ly sprink­le with chi­li flakes, dill or parsley.