Jacob Hooy Mashed Carrot and Onion Spice Mix Ground 250.00 Grams

Jacob Hooy Mashed Carrot and Potato Hotpot Spices, ground

Jacob Hooy Mashed Carrot and Potato Hotpot Spices, ground

Ingredients
Thyme, allspice, caraway seed, bay leaf, fennel seed, dill tops, parsley leaf, turmeric, coriander seed, black pepper, cayenne pepper, fenugreek, cumin, clove, ginger, MUSTARD flour, dill seed, rosemary, galangal root.

Instructions
Recipe for 4 people: peel 1.5 kg of potatoes and cut them into quarters. Clean 500 grams of winter carrots and cut them lengthwise into thin strips. Put the potatoes and carrots in a pot of water and add some bouillon powder, bring to a boil and let them cook with a lid on the pot for 20 minutes. Meanwhile, peel the onions, chop them roughly and add them to the carrots and potatoes in the pot. Increase the heat until everything is boiling well again and let the hotpot continue to cook until the potatoes are done. Check if the potatoes are done when the timer goes off. Drain off the excess cooking liquid and save a little if no milk will be used later. Note: make sure the hotpot is well-drained, otherwise it will become soup instead of mashed potatoes. Place the pot on low heat. First stir 1 or 2 tablespoons of butter or margarine into the hotpot and then (if needed) add some milk or cooking liquid until the mashed potatoes are nice and creamy. Heat the hotpot thoroughly and season it with the hotpot spices, pepper, and salt.

May contain
mustard

Storage advice
Store dry, cool, and dark.

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Jacob Hooy & Co. -1-