Mashed Baby Potatoes with Seasonal Vegetables
Wow, this is already the third episode of my own cooking show. Once again, I’ve prepared afestive dishfor you that’ssimpleandquickto make but will really impress your guests. In this dish, we’re using a generous portionof summervegetables. Since the foundation of this dish consists entirely of ingredients that are currently at their peakof flavor, you don’t need much extra seasoning to make it absolutely delicious. Enjoy the summer with this dish and share it with everyone you love.
Can I make this dish ahead of time (for a dinner with friends)?
When you’re cooking for guests, it’s always nice to be able to do most of the work ahead of time so that when your friends arrive, you can spend time with them instead of with your seasonal vegetables. 😉 That’s definitely possible with this dish. You can chop the vegetables ahead of time (that’s the most work). It’s best to make the mashed potatoes at the last minute, otherwise they’ll be a bit dry. For the best flavor, steam the vegetables just before you serve them.
Recipe Video
The Recipe
Ingredients(serves 3 to 4):
- 500 g baby potatoes
- 1/2 head of broccoli (150 g)
- 80 g radishes
- 300 g black radish
- 1 beet (116 g)
- 30 g olive oil
- 50 g Parmesan cheese
- 12 g parsley
- Pepper & fleur de sel
Preparation(35 minutes):
- Peel the baby potatoes. Boil them in salted water for 12 minutes.
- Meanwhile, cut the broccoli into florets, slice the radishes, and dice the black radish. Peel the beet and dice it as well.
- Place the vegetables in a steamer basket in this order and steam for 10 minutes.
- In the meantime, the baby potatoes are now cooked through. Check to see if they're soft enough by piercing them with a knife.
- Mash the baby potatoes with a potato masher or in a food mill, and add the olive oil.
- Grate the Parmesan cheese and finely chop the parsley.
- Mix them into the mashed potatoes. Season with pepper and fleur de sel.
- Once the vegetables are steamed through, season them generously with pepper and fleur de sel.
- Arrange the food on beautiful plates and enjoy all the wonderful things nature has to offer right now!
Enjoy your meal! ❤️
Zoë, what can I do with the leftover ingredients?
- Baby Potatoes
You can use the leftover baby potatoes in this vegetable casserole with summer seasonal vegetables.
- Broccoli
You can use the other half of the broccoli for this pan-seared salmon with vegetables or this vegetable curry.
- Radish
They're delicious in salads or, for example, on these crackers with pesto and other seasonal vegetables.
- Black Radish
There, you can enjoy this delicious hearty soup . Other names for this vegetable are rettich or daikon. Might help you in your search for a great recipe. 😉
- Beet
This puree made with parsnips, beets, and açaí berries is a super delicious and festive dish. It’s a truly flavorful way to use up any leftover beets you might have.
- Parmesan cheese
You can use this cheese as a topping on this homemade pizza or in this pesto.
- Parsley
With 6 g of parsley per person, you can add an extra touch of freshness to almost any dish. For example, try it on these grilled eggplants or this salad with pear and feta cheese.
Like this recipe? Then share it with everyone you love. That way, together we can help the world enjoy healthy food!
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