Hotchpotch recipe with leek, carrot and piccalilly

Ingredients

1 kilo of boiling potatoes
2 Stalk Leeks
4oo gram Winter carrot 1 herbal broth tablet
4 tablespoons piccalilly
Some freshly sliced curled parsley
Salt and freshly ground black pepper

Instructions

 cut the peeled potatoes into equal pieces.
Cut the lightly colored part of the leek into rings.

Wash them carefully and let them drain.
Cut the cleaned winter carrot into cubes.

Put the potatoes and the spice cube and the parsley in a pan with water and bring to a boil.
Put the potatoes in another pan and bring to a boil.

Cook this for about 20 minutes and see if both are cooked.
Drain the potatoes and add a little salt.

Pour the others pan with carrots, etc off, and let drain.
Add the picaliily and the black pepper to the potatoes.

Then Stamp everything together.

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Beetroot with piccalilli and mashed potatoes
For 4 persons

Ingredients

8 large floury potatoes
4 large cooked beets
250 g Diced Bacon
2 large onions
2 tbsp vinegar (nature)
50 gr butter
150 ml milk
1 egg
1 tsp bouillon powder
1 jar of piccalilli

instructions

Peel the potatoes and cut them into pieces. Cast on with more than boiling water with a pinch of salt in it.

Fry the bacon over medium-high heat.
Cut the beets into cubes or slices and put on with their own moisture and the vinegar and allow to cook gently.

Peel the onions and cut them in half rings. Brown the onions in the pan with the bacon.
Drain the potatoes, when they are done, and stamp with a puree stamper.

Mix in the broth, butter and milk powder through it. Stir in the egg at the end through it. This gives a delicious creamy mashed without you having to add more fat.
Place a bed of mashed potatoes on the Board.

Fish the beet cubes from the moisture and drape them on the edge of the puree. Scoop a ring of piccalilli. Finally, scoop the bacon with onions in the middle on the mashed.

Variation: instead of bacon check out pork cubes you can bake and serve there. Fry the onions in the bacon fat than Brown.

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