Mushrooms with carrot-potatoe puree

Name: Mushrooms with carrot-potatoe puree
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3
Ingredients: 500 g Potatoes; 500 g Carrots; 1-2 TEASPOONS Vegetable broth; 7-10 Tbsp salt, white pepper; 12 (approx. 500 g) big mushrooms; 1 medium onion; 1 TABLESPOON butter/margarine; 1/2 bunch Chives; 1/2 bunch Parsley; 3 TABLESPOONS Cream cheese or sour cream; 50 g grated parmesan; 7-10 Tbsp Grease; 3 TABLESPOONS Pumpkin seeds

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 3

500 g Potatoes
500 g Carrots
1-2 TEASPOONS Vegetable broth
7-10 Tbsp salt, white pepper
12 (approx. 500 g) big mushrooms
1 medium onion
1 TABLESPOON butter/margarine
1/2 bunch Chives
1/2 bunch Parsley
3 TABLESPOONS Cream cheese or sour cream
50 g grated parmesan
7-10 Tbsp Grease
3 TABLESPOONS Pumpkin seeds

Directions

1
Peel, wash and chop the potatoes and carrots. Bring 1/4 l water and broth to the boil. Cover 1/3 of the carrots and cook for 10-12 minutes. Boil the rest of the carrots and potatoes in a good 1/4 l of salted water, covered, for about 15 minutes
2
Clean mushrooms, wash if necessary. Unscrew and chop the stems. Peel and finely chop the onion. Fry onion and mushroom stems in hot fat. Season and put aside
3
Wash the herbs and, except for something to garnish, chop or cut into small rolls. Puree the carrots in the broth. Stir in herbs and cream cheese and season to taste
4
Drain the potatoes and carrots, collect the vegetable water and measure 1/8 l. Roughly mash the potatoes and carrots and add the vegetable water. Stir in mushroom mixture and half of the cheese and season to taste
5
Pour the carrot sauce into a large greased casserole dish. Place the mushrooms in it and fill with the puree. Sprinkle the rest of the cheese and pumpkin seeds on top. Bake in the preheated oven (electric cooker: 200 ºC/circulating air: 175 °C/gas: level 3) for approx. 40 minutes. Sprinkle with remaining herbs