Mashed potatoes on vegetables
easy
75 mins
75 mins
Ingredients
- 500 g mealy
- 7-10 Tbsp Potatoes
- 7-10 Tbsp Salt
- 200 g Low-fat curd
- 175 g Flour
- 2 Eggs (weight class 4)
- 1/2 TEASPOON Sugar
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Flour
- 1 kg Broccoli
- 50 g flaked almonds
- 3 TABLESPOONS Butter or margarine
- 7-10 Tbsp Curry
- 1 (250 g ) Cup of whipped cream
- 1/4 l Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 7-10 Tbsp clarified butter
Directions
- 1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Then rinse with cold water and peel. Leave to cool completely. Drain the curd. Press potatoes through a potato press .
- 2
Mix with quark, 150 g flour, eggs, sugar, 1 pinch of salt and nutmeg to a dough. Form into a strand on a floured work surface. Divide into about 12 pieces and form into oval cookies. Clean and wash the broccoli and divide into florets.
- 3
Cook in boiling salted water for about 10 minutes. Drain. Just before serving, brown the flaked almonds in 2 tablespoons of hot fat. Swirl broccoli in it. For the sauce, melt the remaining fat and sweat the remaining flour and curry in it.
- 4
Add cream and stock, bring to the boil. Deglaze with cream and stock and season with salt, pepper and nutmeg. Fry the potato legs in hot clarified butter for 2-3 minutes until golden brown. Turn once.
- 5
Serve everything together on a plate.
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