MASHED POTATOES with TOMAMI Bayern, Ducca carrots and fried spring onions

Bayern

vegan

main course

medium

J.-P. Schneider

INGREDIENTS FOR 4 PERSONS

For the mashed potatoes:
800 g waxy potatoes
80 g olive oil
40 g TOMAMI Bayern (formerly Vegami)
10 spring onions
20 g chives

For the carrots:
200 g yellow carrots
200 g purple carrots
200 g orange carrots
200 g mini carrots
2 teaspoons Ducca (Buy from e.g. Altes Gewürzamt)
Salt, white pepper

INSTRUCTIONS

Wash the potatoes and cook in salted water with the skin on. Allow the potatoes to evaporate and peel them. Gently heat 80 ml of olive oil in a saucepan, add the potatoes and roughly chop with a potato masher. Heat up the whole dish and season with TOMAMI Bayern (formerly Vegami), salt and white pepper.

Chop the chives into fine rings and fold into the mash. Cut the peeled carrots into rough, irregular pieces, sauté in a little olive oil and season with salt, pepper and a pinch of sugar; cook in the oven at 160 ° C. Fry the mini carrots in another pan with a little olive oil and season with Ducca and a little salt. Also cook in the oven until al dente.

Cut the roots off the spring onions, then cut off the green after about 8 cm in length. Finely slice the green from the spring onions and fold into the hot mash. Halve the rest of the spring onions lengthways and fry the on both sides until golden brown. Season with salt and white pepper.

Flatten the mashed potatoes on a plate and top with the carrots, mini carrots and spring onions. Finally, pour a trace of TOMAMI Bayern (formerly Vegami) over the dish.

Preparation time: 50 minutes

A recipe by Jean-Philipp Schneider, Head Chef and Head of Product Development at the Altes Gewürzamt (Old Spice Office) in Klingenberg.