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🍽️ Creamy carrot puree with savory minced meat

322 kcal · 30 min · 4 servings

Ingredients

• 300 g carrots
• 100 g floury potatoes
• salt
• 60 ml milk
• 10 g butter
• 1 dash lemon juice
• pepper (from the mill)
• nutmeg (freshly grated)
• 2 spring onions
• 0.5 handful chives
• 50 g shiitake mushrooms
• 2 tbsp olive oil
• 350 g minced meat (e.g. beef)
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the carrots and potatoes thoroughly.
2. 2. Peel the carrots and potatoes.
3. 3. Cut the vegetables into bite-sized pieces.
4. 4. Place the vegetables in a pot with salted water.
5. 5. Cook the vegetables until tender for about 20 minutes.
6. 6. Drain the water.
7. 7. Let the vegetables steam dry for a moment.
8. 8. Mash the vegetables finely with a potato masher.
9. 9. Heat the milk in a small saucepan.
10. 10. Stir in the butter and warm milk into the puree.
11. 11. Stir until a creamy consistency forms.
12. 12. Season the puree with lemon juice, salt, pepper, and nutmeg.
13. 13. Wash the spring onions and chives.
14. 14. Trim the hard ends from the spring onions.
15. 15. Slice the spring onions into fine rings.
16. 16. Slice the chives into fine rings.
17. 17. Set aside a few whole chive stems for decoration.
18. 18. Stir the green rings of the spring onions into the finished puree.
19. 19. Stir the chive rings into the finished puree.
20. 20. Clean the mushrooms and remove any dirt.
21. 21. Cut the mushrooms into small pieces.
22. 22. Heat the oil in a pot.
23. 23. Fry the minced meat for 5 to 7 minutes until browned.
24. 24. Add the chopped mushrooms to the minced meat.
25. 25. Add the remaining white rings of the spring onions.
26. 26. Season the meat mixture generously with salt and pepper.
27. 27. Take four tart rings with a diameter of 8 to 10 centimeters.
28. 28. Fill a layer of carrot puree into each ring.
29. 29. Add a layer of the minced meat mixture on top of the puree.
30. 30. Cover the meat with another layer of carrot puree.
31. 31. Press the layers firmly together.
32. 32. Carefully lift the tart ring upwards and remove it.
33. 33. Garnish the tarts with the reserved chive stems.

Nutrition per serving

• kcal: 322
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 12 g