Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Stew
Mashed potatoes
Utensils
One casserole dish with a lid
How it's done
Stew
Heat a dash of oil in the cooking pot. Add the shallots and all the other ingredients up to and including the bay leaf, sauté for approx. 3 mins. Add the mushrooms in batches, cook for approx. 5 mins., remove and set aside. Add the carrots, celeriac, tomato purée and flour, cook for approx. 5 mins. Pour in the wine, reduce by half. Pour in the stock, return the mushrooms to the pan with the resulting juice, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. over a low heat. Remove the lid, simmer (uncovered) for approx. 10 mins. Remove the rosemary, season.
Mashed potatoes
Cook the potatoes (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Pass the potatoes through a food mill. Gradually stir in the oat milk and margarine. Stir briefly and vigorously until the potato mixture is fluffy and falls off the spoon, season.
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