Ingredients
- 1 kg potatoes (2,2 lb)
- 2 onions (200 g – 7 oz)
- 2 carrots (200 g – 7 oz)
- 1 parsnip (100 g – 3,5 oz)
- 1 small celery (100 g – 3,5 oz)
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- parsley
- dill
- 1 tbsp salt
Directions
- Peel, wash, and dice the potatoes and put them to boil for 15 minutes in 3 liters of water. (0,8 gall)
- Peel, wash, and finely chop the onions, carrots, parsnip, and celery.
- Fry the chopped vegetables in 2 tbsp of vegetable oil with 2 tbsp of tomato paste until soft.
- Pour the sauteed vegetables over the potatoes and let them cook together for 20 minutes.
- Blend the vegetables with a blender until creamy.
- If no blender is available, remove the vegetables from the boiling water, mash them with a manual masher, and mix them with the water they boiled in.
- Season with 1 tbsp of salt.
- Garnish with finely chopped parsley and dill.
- Serve it alongside toast or croutons and crispy bacon.
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