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🍽️ Creamy Beetroot and Potato Mash

241 kcal · 30 min · 4 servings

Ingredients

• 500 g mealy cooking potatoes
• 500 g beetroot
• 125 ml milk (3.5% fat)
• 40 g butter
• salt
• pepper (from the mill)
• nutmeg
• 1 pinch cinnamon
• 1 pinch ground cardamom
• 1 handful parsley (5 g each)

Instructions

1. 1. Wash the potatoes and the beetroot thoroughly.
2. 2. Place the vegetables in a steamer basket over boiling water.
3. 3. Steam the vegetables over medium heat for about 30 minutes, until they are soft.
4. 4. Pour the milk into a small saucepan and add the butter.
5. 5. Heat the milk with the butter until the butter has melted.
6. 6. Remove the cooked potatoes and beetroot from the steamer.
7. 7. Peel the still warm potatoes and beetroot.
8. 8. Press the peeled vegetables directly into the warm milk-butter mixture.
9. 9. Season the mash with salt, ground nutmeg, black pepper, cinnamon, and ground cardamom.
10. 10. Wash the fresh parsley thoroughly.
11. 11. Shake the parsley dry to remove excess water.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Finely chop the parsley leaves.
14. 14. Place the mash onto a deep plate.
15. 15. Sprinkle the chopped parsley leaves over the mash.
16. 16. Serve the dish immediately.

Nutrition per serving

• kcal: 241
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 32 g