Mashed potatoes with carrots like in kindergarten
The side dish in a child's menu is very important, especially if it is made from vegetables. Of course, almost all kids love traditional mashed potatoes. But what if we try to diversify it? Perhaps the color and taste of this new dish will appeal to your little one, and the added carrots will serve as another source of vitamins.
Information
Ingredients
- Potatoes470 g
- Carrots150 g
- Milk100 g
- Butter15 g
- Salton taste
Directions
The weight of already peeled potatoes is given specifically because the waste from it can vary. If it is young potatoes, there will be almost no waste, but with old potatoes, you'll have to cut off and cut off. The weight of peeled carrots should be approximately 120 grams according to the technology. But let's not count everything to the gram. If you have 500 grams of potatoes and 110 grams of carrots, you will get the same simple and delicious mashed potatoes. Let's begin. Our potatoes are already peeled, and if the tubers were large, just cut them into 2-4 or maybe more pieces to speed up cooking.
Put the potatoes in a saucepan, cover with water to about 2 centimeters, and bring to a boil. Add salt to the water. Cut the carrots into thin slices and put them in a frying pan. We will simmer them. Add a small piece of butter (about 1/3 of the total amount) and pour about 70-80 grams of water into the frying pan. Bring everything to a boil and cook covered on the lowest heat until the carrots are tender. It took me about 15 minutes. If the carrots are not fully cooked, the puree will have small pieces of carrots, and that's not good.
Strain the cooked carrots through a sieve. Bring the milk to a boil and mix in the remaining piece of butter. Drain the water from the cooked potatoes and mash them. I use a regular potato masher.
For the carrots, I put them in a blender, added a third of the boiled milk, and blended until smooth. If you want complete, guaranteed smoothness, you can strain it through a sieve. Combine the strained carrots with the potatoes, pour in the milk, and beat until fluffy and smooth. I do this with a mixer.
In essence, our puree is ready. You can transfer it to a pastry bag and form it beautifully. For some, it can be a side dish, while others may consider it a complete dish. If the child is very young, this porridge will be sufficient for their meal. I always made it for my children in their early childhood. Sometimes I added zucchini or pumpkin to it. Enjoy your meal!
