BELGIAN STOEMP AUX CAROTTES (CARROT MASHED POTATOES)
This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.
Provided by Belgicook
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a small skillet over high heat.
- Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
- Remove from heat and set aside.
- Bring a large pot of salted water to a boil.
- Add potatoes and carrots.
- Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
- Drain the vegetables and place them in a salad bowl.
- Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
- Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
- Add cream and nutmeg.
- Season with salt and pepper.
- Toss well and serve.
Nutrition Facts : Calories 426.9, Fat 31, SaturatedFat 16, Cholesterol 77.7, Sodium 653.8, Carbohydrate 32.2, Fiber 5.6, Sugar 5.5, Protein 7
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