100gHarzer cheesealternatively 75 g light gratin or Gouda cheese
100mlunsweetened almond milk
nutmeg, salt, pepper
2cloves ofgarlic
250gmushrooms
½leek
1teaspoondried thyme
Anleitungen
Wash or peel the potatoes, cut the skin off the celeriac and cut it into four or five pieces. Put both in a pot, cover with water, bring to the boil and then let it simmer for about 20-25 minutes until the both is cooked soft.
Meanwhile, clean the mushrooms and cut them into fine slices. Wash the leeks, cut them in half lengthwise and then into fine rings. Peel and finely chop the garlic.
Once the potatoes are ready, drain them. Mash them with a potato masher and in the meantime add a sip of milk every now and then. Season with salt, pepper and nutmeg, dice the cheese and add it, as well as half the garlic. Once again mix everything well with the masher.
Sauté the mushrooms in a non-stick pan. Add the leeks and garlic, season with thyme, salt and pepper and leave to fry for a few more minutes.
Serve the mashed potatoes with the sautéed mushroom and a protein source of your choice (chicken filet, fish, steak, tofu, etc.).
Notizen
Nutritional values for one portion of mashed potatoes (including the mushroom topping):
calories: 297 kcal
fat: 2 g
carbohydrates: 40 g
protein: 26 g
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