Puree can be a delicious base for countless dishes. Here are some delicious variations on puree, combined with matching meat, fish or other dishes for a complete meal.
Savoy mashed potatoes
The first of our variations on plain mashed potatoes is savoy puree. It is rich and flavourful, and goes perfectly with a hearty main dish.
Side dish: beef stew
Ingredients
- 500 g beef stew, diced
- 2 onions, chopped
- 2 carrots, sliced
- 2 cloves of garlic, finely chopped
- 500 ml beef stock
- 1 laurel leaf
- 2 sprigs of thyme
- Salt and pepper to taste
Instructions
Brown the stew meat all around in a large pan. Add the onions, carrots and garlic and fry until soft. Add the beef stock, bay leaf and thyme. Simmer gently for about 2 hours until the meat is tender. Season with salt and pepper and serve with the savoy purée.
Cauliflower mashed potatoes
The light and creamy cauliflower mashed potatoes goes well with delicate fish dishes.
Side dish: fried salmon fillet
Ingredients
- 4 salmon fillets
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- 2 sprigs of dill, finely chopped
Instructions
Heat the olive oil in a pan over medium-high heat. Sprinkle the salmon fillets with salt and pepper and fry for 3-4 minutes on each side until cooked. Drizzle lemon juice over the fish and garnish with dill. Serve with the cauliflower puree.
Carrot mashed potatoes
The sweet carrot mashed potatoes pairs well with pork.
Side dish: roast pork tenderloin
Ingredients
- 1 pork tenderloin (approx. 500 g)
- 2 tablespoons of olive oil
- 1 teaspoon rosemary, finely chopped
- 1 teaspoon thyme, finely chopped
- 2 cloves of garlic, finely chopped
- Salt and pepper to taste
Instructions
Preheat the oven to 200°C. Rub the pork tenderloin with olive oil, rosemary, thyme, garlic, salt and pepper. Place the meat in an oven dish and roast for about 25 minutes, or until the meat has reached a core temperature of 70°C. Let the meat rest for 5 minutes before cutting and serve with the carrot puree.
Parsnip mashed potatoes
This puree is delicious with poultry, such as chicken.
Side dish: fried chicken breast
Ingredients
- 4 chicken fillets
- 2 tablespoons of olive oil
- 1 teaspoon paprika powder
- Salt and pepper to taste
Ingredients
Heat the olive oil in a pan over medium-high heat. Sprinkle the chicken fillets with paprika, salt and pepper. Fry the chicken fillets for about 6-7 minutes on each side, or until cooked through. Serve with the parsnip mashed potatoes.
Pea-mint mashed potatoes
The fresh flavour of pea-mint puree goes perfectly with lamb.
Side dish: lamb chops
Ingredients
- 8 lamb chops
- 2 tablespoons of olive oil
- 1 teaspoon rosemary, finely chopped
- Salt and pepper to taste
Instructions
Heat the olive oil in a pan over medium-high heat. Sprinkle the lamb chops with rosemary, salt and pepper. Fry the chops for 3-4 minutes on each side, or until they reach the desired doneness. Serve with the pea-mint purée.
Pumpkin mashed potatoes
Pumpkin puree is delicious with game dishes.
Side dish: deer steak
Ingredients
- 4 deer steaks
- 2 tablespoons of butter
- 2 sprigs of thyme
- 2 cloves of garlic, crushed
- Salt and pepper to taste
Instructions
Heat the butter in a pan over medium-high heat. Add the thyme and garlic and fry briefly. Sprinkle the venison steaks with salt and pepper and fry for about 3-4 minutes on each side for medium-rare. Let the steaks rest for 5 minutes before serving. Serve with the pumpkin mashed potatoes.
With these variations on mashed potatoes and combinations, you can enjoy varied and tasty meals with potatoes as a side dish. Try them all and find out which are your favourites! Enjoy your meal!