Carrot Stoemp

• servings: 4 servings
• total time: 45 minutes

Ingredients

• 10 carrots

• 4 potatoes

• 1 onion

• 3 branches of thyme

• 2 bay leaves

• butter

• Salt & pepper

• Nutmeg

Directions

1. Peel the potatoes and cut them into large pieces. Peel and chop the onion. Peel the carrots and cut them into small pieces.

2. Melt a knob of butter in a large saucepan and fry the onion.

3. Add the carrots to the onion and stir. Let cook on a low heat for a few minutes.

4. Add the potatoes to the carrots and season with salt and pepper.

5. Tie bay leaf and thyme together with kitchen twine to form a bouquet garni and place in the saucepan.

6. Pour water into the saucepan until the potatoes and carrots are half covered. Bring to the boil, turn down the heat to low and cook for about half an hour with the lid at an angle to the pot.

7. Remove the herb envelope from the saucepan and mash the potatoes and vegetables with the rest of the cooking water to a puree. Stir in a knob of butter and season with nutmeg.