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Triple Layered Potato Puree
Goes well with a casserole.
Ingredients
| 1 tbsp | butter, plus extra butter for greasing |
| 300 g | floury potatoes, diced |
| 1 | carrot, chopped |
| 125 g | swede, diced |
| 450 g | spinach |
| 1 tbsp | skimmed milk |
| 1 tbsp | plain flour |
| 1 | egg |
| 1/2 tsp | cinnamon, ground |
| salt and pepper, to taste | |
| 1 tbsp | orange juice |
| 1/4 tsp | nutmeg, freshly grated |
| carrot batons, to garnish |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: 165 kcal
Preheat the oven to Gas Mark 4/ 180°C/ 350°F.
Lightly grease four ramekins with a little butter.
Boil potatoes, carrots and swede in separate pans until soft. Blanch the spinach 5 minutes in boiling water. Drain all the vegetables.
Peel and dice the potatoes, add milk and butter and mash until smooth. Add flour and egg and stir well. Divide the mash between three bowls. Mix the carrots into one bowl and season with orange juice, mix the swede into the second bowl and season with cinnamon and mix the spinach into the third bowl and season with nutmeg.
Spoon a layer of the carrot and potato mixture into each of the four prepared ramekins and smooth it. Cover each with a layer of the spinach and potato mixture and add on the top a layer of the swede and potato mixture.
Cover the ramekins with kitchen foil and transfer them into a roasting tin, half-filled with boiling water. Cook in the preheated oven 40 minutes or until set.
Garnish with carrot batons and serve immediately.
Lightly grease four ramekins with a little butter.
Boil potatoes, carrots and swede in separate pans until soft. Blanch the spinach 5 minutes in boiling water. Drain all the vegetables.
Peel and dice the potatoes, add milk and butter and mash until smooth. Add flour and egg and stir well. Divide the mash between three bowls. Mix the carrots into one bowl and season with orange juice, mix the swede into the second bowl and season with cinnamon and mix the spinach into the third bowl and season with nutmeg.
Spoon a layer of the carrot and potato mixture into each of the four prepared ramekins and smooth it. Cover each with a layer of the spinach and potato mixture and add on the top a layer of the swede and potato mixture.
Cover the ramekins with kitchen foil and transfer them into a roasting tin, half-filled with boiling water. Cook in the preheated oven 40 minutes or until set.
Garnish with carrot batons and serve immediately.
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