Christmas is coming, cold weather is here, Lorenzo has flu.
In Italian it rymhes.
Of course flu comes on saturday.
After tons of cuddles, cover me/ take the blanket off, many glasses of water he calmed down and I have some time to write this post about a classic side dish remade with a twist.
At first I planned this purée with some Parmesan, the same cheese I use when I make the classic potato purée but I had some Fatulì (very special smoked goat cheese from Valcamonica, North of Italy) home as I buy it every year at the traditional Santarcangelo’s fair and I used it.
I liked how it taste but this smoked cheese is not essential for this recipe.
- 11 oz carrots
- 7 oz potatoes
- 4 cardamom pods, whole
- 3 oz grated Parmesan or other cheese of your choice
- milk as needed
- salt to taste
- Boil carrots and potatoes in a large pan with salted water and cardamom pods.
- Drain them, take the pods off (you can open one and leave the seeds into the purée to give more cardamom flavour) and mash the vegetables with a potato masher.
- In a pan, on medium fire, mix the mashed vegetables with cheese and milk enough to have a creamy purée.
- Adjust salt, serve hot.