To prepare a delicious and attractive dish, we start by preparing the vegetables. Wash the potatoes and carrots well, then peel them. Cut the potatoes into cubes of about 2 cm, and the carrots into rounds or cubes, depending on your preference. Place each ingredient in separate pots with salted water and bring to a boil. The potatoes will need about 15-20 minutes, while the carrots will be ready in 10-15 minutes, so check with a fork until they become tender.
While the vegetables are boiling, drain the corn and peas from the can, then rinse them under cold running water to remove excess salt and preservatives. Let them drain in a colander. Once the potatoes are ready, drain them well, then add the diced butter. Mash them with a potato masher, gradually adding warm milk. Mix vigorously until you obtain a smooth, homogeneous puree. Finally, taste and adjust the salt to your preference.
Separately, in a bowl, combine the cooled carrots with the corn, peas, and mayonnaise. The mixture should be creamy and well-bound, so make sure all the ingredients are evenly distributed. Season with salt and pepper, being careful not to overdo it with the spices, as the mayonnaise already adds a rich flavor.
Now, we are ready to assemble the dish. Take a stainless steel ring and place it on a flat plate. Add a layer of potato puree, being careful to fill about one-third of the height of the ring. Use a spoon to press the puree down well so that it is compact. The next layer will be the vegetable mixture, which will again occupy one-third of the height of the ring. Pack it well to avoid air pockets. Finally, add another layer of potato puree, leveling it off with a spatula or spoon.
To finish the dish, carefully remove the stainless steel ring, leaving an elegant tower of puree and vegetables on the plate. Decorate with thin slices of boiled egg, black or green olives, strips of red pepper, and a few fresh parsley leaves for a vibrant and appetizing look. This recipe not only looks good, but it also combines textures and flavors, making it perfect for a festive meal or special occasion. Enjoy this dish that will surely impress all your guests!
While the vegetables are boiling, drain the corn and peas from the can, then rinse them under cold running water to remove excess salt and preservatives. Let them drain in a colander. Once the potatoes are ready, drain them well, then add the diced butter. Mash them with a potato masher, gradually adding warm milk. Mix vigorously until you obtain a smooth, homogeneous puree. Finally, taste and adjust the salt to your preference.
Separately, in a bowl, combine the cooled carrots with the corn, peas, and mayonnaise. The mixture should be creamy and well-bound, so make sure all the ingredients are evenly distributed. Season with salt and pepper, being careful not to overdo it with the spices, as the mayonnaise already adds a rich flavor.
Now, we are ready to assemble the dish. Take a stainless steel ring and place it on a flat plate. Add a layer of potato puree, being careful to fill about one-third of the height of the ring. Use a spoon to press the puree down well so that it is compact. The next layer will be the vegetable mixture, which will again occupy one-third of the height of the ring. Pack it well to avoid air pockets. Finally, add another layer of potato puree, leveling it off with a spatula or spoon.
To finish the dish, carefully remove the stainless steel ring, leaving an elegant tower of puree and vegetables on the plate. Decorate with thin slices of boiled egg, black or green olives, strips of red pepper, and a few fresh parsley leaves for a vibrant and appetizing look. This recipe not only looks good, but it also combines textures and flavors, making it perfect for a festive meal or special occasion. Enjoy this dish that will surely impress all your guests!
Ingredients
For the mashed potatoes -1 kg potatoes -150 g butter -250 ml milk -1 pinch of salt For the salad -2 carrots -200 g canned / fresh / frozen peas -1 can of corn kernels (400 g) -5 tablespoons mayonnaise, homemade -salt - freshly ground pepper For the serving -4 eggs, hard boiled, sliced -stripped olives, sliced -red pepper flakes -some parsley