This is an other recipe from 2 Michelin star Chef Thoru Nakamura. A large bag of vegetables is the main ingredient, the other is butter.
Normally all these vegetables are boiled in salted water. That was my first aim at that dish, before I reread the recipe. I had just stored the peeled potatoes in water and wanted to add all the other veggies. Then I took a second glance at the recipe and started again.
In a pot that is large enough to hold all veggies and makes it easy to stir, melt the butter and bring it up to temperature and let it get lightly brown. Then dump in the onions and garlic first.
ingredients:
650 g potatoes
400 g carrots
1 piece of white leek
3 shallots
3 young garlic cloves
80 g butter
salt and pepper
nutmeg
50 ml water
80 ml milk
3 tbsp creme fraiche
parsley
Next dump in all the other bite size pieces of veggies and season with a good amount of salt, that draws out the moisture and helps with cooking.
Get the heat down to low and stir and cover with a lid.
After 3 min add the water and stir again and cover.
Cook the veggies for 25 min, check that it does not stick to the bottom.
Use the milk to scrape the bits off. Grate in fresh nutmeg. Season with pepper and salt again.
Take a potato masher and add creme fraiche and mash roughly.
Stir in some of the parsley and serve with some parsley on top.
You can eat it purely vegetarian. But with some smoked fish and a bit of side salad it is a whole meal.
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