To prepare a delicious and comforting side dish, we start with carrots and onions, which will form the base of this recipe. Take a fresh carrot, wash it well, and grate it on the large grater, making sure to achieve a uniform texture. Meanwhile, finely chop a medium onion, ensuring that the size of the pieces is similar to that of the carrot. In a large skillet, add a little fat, whether it is olive oil or butter, and heat over medium heat. Once the fat is heated, add the grated carrot and chopped onion, stirring constantly to prevent sticking. Let the vegetables sauté for about 5 minutes until they become soft and translucent.
After the carrot and onion have cooked, add a glass of water to the skillet. Cover and let it simmer on low heat for 20 minutes, stirring occasionally. It is important to check the consistency of the mixture and add extra water if necessary to avoid burning. When the vegetables are completely soft and the water has evaporated, set the skillet aside and keep the mixture warm.
Meanwhile, peel a few medium-sized potatoes and cut them into equal cubes to ensure even boiling. Boil them in a pot of salted water, leaving them until they become tender, about 15-20 minutes. Once cooked, drain them well and transfer them to a mixing bowl. Add a piece of butter and a little warm milk to create a creamy and flavorful puree. Use the mixer to achieve a smooth consistency, making sure there are no lumps.
In a separate skillet, fry the slices of ham or bacon without adding extra fat, letting them become crispy and browned. Once the ham is ready, add it to the potato puree, mixing well to incorporate all the flavors. Then, add the carrot and onion mixture to the puree and blend everything with a spatula. Adjust the taste with salt, being careful not to overdo it, as the ham is already salty.
This rich and flavorful side dish pairs perfectly with crispy schnitzels or fried sausages, adding an extra layer of flavor to the main dishes. Don't forget to add a fresh seasonal salad to complete the meal and bring a contrast of textures and flavors. Enjoy every bite and savor a delicious and comforting dish!
After the carrot and onion have cooked, add a glass of water to the skillet. Cover and let it simmer on low heat for 20 minutes, stirring occasionally. It is important to check the consistency of the mixture and add extra water if necessary to avoid burning. When the vegetables are completely soft and the water has evaporated, set the skillet aside and keep the mixture warm.
Meanwhile, peel a few medium-sized potatoes and cut them into equal cubes to ensure even boiling. Boil them in a pot of salted water, leaving them until they become tender, about 15-20 minutes. Once cooked, drain them well and transfer them to a mixing bowl. Add a piece of butter and a little warm milk to create a creamy and flavorful puree. Use the mixer to achieve a smooth consistency, making sure there are no lumps.
In a separate skillet, fry the slices of ham or bacon without adding extra fat, letting them become crispy and browned. Once the ham is ready, add it to the potato puree, mixing well to incorporate all the flavors. Then, add the carrot and onion mixture to the puree and blend everything with a spatula. Adjust the taste with salt, being careful not to overdo it, as the ham is already salty.
This rich and flavorful side dish pairs perfectly with crispy schnitzels or fried sausages, adding an extra layer of flavor to the main dishes. Don't forget to add a fresh seasonal salad to complete the meal and bring a contrast of textures and flavors. Enjoy every bite and savor a delicious and comforting dish!
Ingredients
-800 g potatoes -400 g onion -400 g carrots -oil -200-250 g smoked ham or bacon -milk -butter -salt