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🍽️ Colorful Asparagus Vegetable Platter with Creamy Mashed Potatoes

410 kcal · 30 min · 4 servings

Ingredients

• potatoes, starchy 1 kg
• salt pinch
• white asparagus 1 bunch
• green asparagus 1 bunch
• carrots 2 pcs.
• snap peas 200 g
• shallots 3 pcs.
• organic lemons 1 pc.
• ghee 3 tbsp
• pepper, black ground pinch
• heavy cream 150 ml
• vegetable broth 200 ml
• parsley, fresh 30 g
• milk 200 ml
• nutmeg, ground pinch

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Place the potato cubes in a pot with salted water.
4. 4. Bring the water to a boil.
5. 5. Cook the potatoes covered for about 25 minutes.
6. 6. Wash the asparagus thoroughly.
7. 7. Peel the lower third of the green asparagus, but leave the white asparagus completely unpeeled.
8. 8. Cut off the woody ends of the asparagus.
9. 9. Cut the asparagus diagonally into bite-sized pieces.
10. 10. Wash and peel the carrots.
11. 11. Cut the carrots lengthwise into quarters.
12. 12. Cut the carrot pieces diagonally into smaller pieces.
13. 13. Wash the snow peas.
14. 14. Halve the shallots and peel them.
15. 15. Quarter the peeled shallots.
16. 16. Wash the lemon.
17. 17. Grate about 1 teaspoon of lemon zest finely.
18. 18. Halve the lemon.
19. 19. Squeeze the juice from the lemon halves.
20. 20. Heat 1 tablespoon of ghee in a pan over medium heat.
21. 21. Sauté the shallots in the pan for about 2 minutes.
22. 22. Add the asparagus and carrots to the pan.
23. 23. Fry the vegetables together for about 4 minutes.
24. 24. Add the snow peas to the pan.
25. 25. Season the vegetables with salt, pepper, and the grated lemon zest.
26. 26. Deglaze the vegetables with cream.
27. 27. Let the mixture come to a brief boil.
28. 28. Add the broth.
29. 29. Simmer the vegetables covered for about 5 minutes.
30. 30. Wash the parsley.
31. 31. Shake the parsley dry.
32. 32. Remove the coarse stems from the parsley.
33. 33. Finely chop the parsley.
34. 34. Drain the potatoes using a lid.
35. 35. Let the potatoes steam dry in the pot for a moment.
36. 36. Add milk and the remaining butter to the pot.
37. 37. Mash the potatoes into a puree.
38. 38. Season the puree with salt, pepper, and nutmeg.
39. 39. Add the lemon juice to the puree.
40. 40. Stir the chopped parsley into the puree.
41. 41. Finally, taste the asparagus vegetables and adjust seasoning.
42. 42. Plate the vegetables and the puree.

Nutrition per serving

• kcal: 410
• Protein: 8 g · Fett/Fat: 17 g · Carbs: 60 g