Delight in this delicate, child-friendly mash with a fresh twist—no oven needed. It's perfect alongside meat dishes and uses minimal ingredients: 500g green asparagus and 500g pre-cooked extra-fine peas. Boil in salted water for 5 minutes, drain, then blend with 20cl light cream or 4 tablespoons fresh cream. Blend to a smooth, creamy texture—not too thick or runny—and serve.
Leverage the detox benefits of raw carrot and fennel, elevated in this cooked puree where carrot's sweetness pairs beautifully with fennel's subtle anise flavor. Peel and steam 5 equal-sized carrots plus a small white onion. Meanwhile, slice a quarter fennel bulb and sauté briefly in butter. Blend all with butter, olive oil, or a pinch of coriander powder to taste.
Rediscover leeks in this tender, savory mash that highlights their natural texture. Slice 500g leeks and sauté in 20g melted butter. Cover and cook on low heat, stirring to prevent sticking, until meltingly soft. Finish with 2 tablespoons lemon juice, 1 tablespoon fresh cream, and seasoning. Ideal with fish.
