with green salad
Peel, wash and chop the potatoes. Put them in a pot with a lid and boil in salted water for 20-25 minutes. Drain and leave in the open pot over a very low heat for the humidity to evaporate. Bring 185 ml milk, 50 g butter, a little salt, pepper and freshly grated nutmeg to boil. Finely chop the potatoes with a hand mixer in the pot. Stir in the boiling milk mixture, season again if necessary. The mashed potatoes should be creamy so that they are easier to spread.
Peel, clean and chop the carrots. Heat the vegetable stock and cook the carrots in it until soft. Add more vegetable stock if necessary. Puree the carrots together with butter, salt, pepper and nutmeg using a blender.
Grease the baking dish and spread half of the mashed potatoes in it. Add the mashed carrots evenly on top and then the rest of the mashed potatoes. Spread the grated cheese on top and put the dish in the preheated oven. Bake at 180°C for 25 to 30 minutes until golden.
Remove the outer leaves of the lollo rosso if necessary. Pluck the lettuce leaves into bite-sized pieces and wash them in cold water.
For the salad dressing, peel the onions and cut them into small cubes. Wash, pluck and finely chop the parsley. Mix the vinegar, mustard, onions and parsley. Add oil until the sauce is creamy. Season with salt and pepper.
Preparation and cooking time: 60 minutes
Anti-food waste tip
The carrot peelings and parsley stems can be used for the vegetable stock.
Enjoy your meal!
Ingredients for 4 people:
For the mashed potatoes
750 g potatoes (floury)
185 ml milk
50 g butter
Nutmeg (freshly grated)
For the carrot puree
500 g carrots
500 ml vegetable stock
30 g butter
1 pinch of nutmeg
1 head of lollo rosso
For the salad dressing
1 tsp mustard
2 tbsp vinegar
4 tbsp rapeseed oil
½ bunch fresh parsley
Grated cheese for gratinating
Recipe presented by
Maison Relais „An de Wolleken“ in Dalheim
The Maison Relais "An de Wolleken" of the Fondation Elisabeth is located in the middle of nature, surrounded by fields and forest. The children who are cared for here are seen as competent and active, and their input in planning the weekly schedule is very important to the educators. Their health, well-being and esteem is paramount. Sustainability plays an important role in the concept of the house and is also discussed with the children. The dishes that are served influence the children’s nutrition and eating behaviour. Accordingly, the menu is healthy and balanced.
"It is important to me that we cook with seasonal and regional products, because then we know where and how they are grown and produced," says head chef Bernd Kraemer.
We can thus retrace the path from seed to plant, all the way back to our kitchen, without any middleman involved. The short delivery routes guarantee the freshness and quality of the foods.
Supporting regional producers is also close to his heart. "Through personal contact, we established a relationship of trust between us."
The educational aspect is relevant:
Our menu with seasonal food from regional production teaches the children which fruits and vegetables are harvested in Luxembourg at which time of year.