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Green mashed potatoes with vegetable and mushroom ragout

Ingredients for 4 people

Vegetable and mushroom ragout

Here’s how

  1. For the vegetable-mushroom ragout, peel and slice carrots. Cut off stem end of snow peas and pull off tough thread at the same time, cut pods in half if necessary. Chop the green asparagus. Cut zucchini on both sides, cut in half lengthwise and slice.
  2. Peel potatoes and cut into cubes, cook in steam until soft, turn hot through the Passevite / Fleotte. Heat milk, cream, butter and Schabziger while stirring, stir in mashed potatoes and parsley, season with salt if necessary, add more cream depending on consistency.
  3. Saute mushrooms in 2 tablespoons butter, set aside. In the same pan, sauté carrots, snow peas, asparagus and zucchini in the remaining butter, deglaze with a little white wine, season with salt and pepper, steam vegetables until crisp. Add mushrooms. Finish with cream.
  4. Divide vegetable-mushroom ragout among plates, add mashed potatoes. Garnish with parsley.