It is a mash recipe with a delicate and original taste, very popular with children. It does not require the use of an oven and its composition is ideal to accompany a meat dish. You need very few ingredients. 500 g of green asparagus and as many pre-cooked extra fine peas. Cook them for 5 minutes in salted boiling water. Drain the vegetables, then put them in a blender, adding 20 cl of liquid light cream or 4 tablespoons of fresh cream. When you get a nice texture, neither too compact nor too runny, your mash is ready to eat.
Raw carrot and fennel are well known for their detoxifying properties when made into smoothies. Cooked in puree, carrot and fennel go together perfectly. The sweet taste of the carrot is revealed by the slight aniseed touch of the fennel. Peel and steam 5 carrots of the same size as well as a small white onion. While the carrots cook, wash and cut into slices a quarter of a fennel. Brown it quickly in a pan with a little butter. Once the vegetables are cooked, put them in the blender. Add to your taste, a little butter, olive oil, or a pinch of coriander powder.
It is a style of mash to taste leeks in an original way. This method retains the savory texture of the vegetable while accentuating its tenderness. Take about 500 grams of leeks. Cut them into slices. Fry them in 20 grams of melted butter. Then let them cook covered over very low heat. Stir occasionally and make sure they don't stick to the pan. Once the leeks are melting, add two tablespoons of lemon juice, and a spoon of fresh cream. Season to your liking. Leek fondue is the ideal accompaniment to fish.
