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🍽️ Fluffy Potato and Vegetable Rings

161 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• salt
• 1 large carrot
• 10 g green olives (pitted; 4 green olives)
• 50 g onions (1 onion)
• 20 g butter (1 tbsp)
• 150 ml milk (1.5% fat)
• 1 egg
• nutmeg

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Cook the potatoes for 20 to 25 minutes until tender.
4. 4. Wash the carrot in the meantime.
5. 5. Peel the carrot.
6. 6. Cut the carrot into very small cubes.
7. 7. Finely chop the olives.
8. 8. Peel the onion.
9. 9. Finely chop the onion as well.
10. 10. Heat the butter in a pot.
11. 11. Sauté the onions in it until they are translucent.
12. 12. Add the carrot cubes and the olives to the pot.
13. 13. Pour in 3 to 4 tablespoons of water.
14. 14. Cover the pot.
15. 15. Simmer the vegetables on low heat for about 15 minutes.
16. 16. Add a little more water if necessary.
17. 17. Drain the cooked potatoes.
18. 18. Let the potatoes steam dry.
19. 19. Peel the potatoes.
20. 20. Press the potatoes through a potato ricer into a bowl.
21. 21. Add the cooked vegetables to the potato mixture.
22. 22. Whisk the milk and the egg together in a small bowl.
23. 23. Pour the milk-egg mixture into the potato-vegetable mass.
24. 24. Stir everything well.
25. 25. Season the mixture with salt to taste.
26. 26. Grate some nutmeg into it.
27. 27. Beat the puree mixture with a whisk until frothy.
28. 28. Let the mixture cool down.
29. 29. Line a baking sheet with baking paper.
30. 30. Fill the puree into a piping bag.
31. 31. Use a large star tip.
32. 32. Pipe small rings onto the baking sheet.
33. 33. Preheat the oven.
34. 34. Bake the rings at 200 °C conventional heat (or 180 °C fan/Gas mark 3).
35. 35. Bake them for 10 minutes until golden brown.

Nutrition per serving

• kcal: 161
• Protein: 5 g · Fett/Fat: 7 g · Carbs: 18 g