Carrot stoemp with syrup
easy
40 mins
Ingredients
4 p.
- 800 g potatoes
- 500 g carrots
- 1 onion
- 1 tbsp syrup, Liège
- 40 g butter
- 10 cl milk
- 1 pinch nutmeg
Recipe
40 mins
Preparation:
15 mins
|
Cooking:
25 mins
|
Marinating:
1
Peel the potatoes and carrots, cut them into large pieces. Cook them together in a large pan of salted water for twenty-five minutes, until they are tender.
2
Meanwhile, gently fry the finely chopped onion in a little butter over a low heat until translucent and tender. Set it aside to fold into the mashed vegetables later.
3
Drain the vegetables, then roughly mash them with a fork together with the butter and hot milk. Add the softened onion, Sirop de Liège, nutmeg, salt and pepper.
4
Mix without overworking the mash in order to keep a rustic texture with chunks. Serve piping hot, as an accompaniment to a grilled farmhouse sausage or crispy lardons.
Side dish and cheeseThe classicDrizzleSupper
