Ingredients
-
1kg (mealy) potatoes
-
300ml warm milk
-
1 pinch nutmeg
-
60g butter
-
2 bunches carrots with greens
-
1 bunch parsley
-
3 tbsp almonds
-
40g parmesan
-
120ml olive oil
-
1 tsp coriander seeds
-
1 tsp fennel seeds
-
1 tbsp honey
-
2 tbsp olive oil
-
2 tbsp hazelnuts
-
salt
-
black pepper
Directions
Vitalicious – a vitamin bomb that makes every lunch or dinner healthy and delicious at the same time.
Ingredients
| 1kg (mealy) potatoes | |
| 300ml warm milk | |
| 1 pinch nutmeg | |
| 60g butter | |
| 2 bunches carrots with greens | |
| 1 bunch parsley | |
| 3 tbsp almonds | |
| 40g parmesan | |
| 120ml olive oil | |
| 1 tsp coriander seeds | |
| 1 tsp fennel seeds | |
| 1 tbsp honey | |
| 2 tbsp olive oil | |
| 2 tbsp hazelnuts | |
| salt | |
| black pepper |
Steps
|
1
|
Peel potatoes and cook in the pot with a good dash of salt until well done. |
|
2
|
For the pesto, cut the greens off the bunches of carrots and dice it together with the parsley. Using the chopper, mince the almonds and parmesan together. Stir in olive oil and salt to taste. |
|
3
|
Preheat the oven at 200° C (top/bottom heat). Using a mortar, slightly crush the coriander and fennel seeds. Mix the carrots together with the spices, olive oil, honey, a pinch of salt and pepper in a casserole form. Let it bake in the oven for 15-20 minutes. |
|
4
|
During that time, drain the potatoes and mash them with a potato masher. Stir in the milk, followed by butter. Season with nutmeg and salt. |
|
5
|
Arrange the potato purée on plates. Drape the carrots on top and sprinkle with pesto. |
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