1tbspApple Syrupor date syrup or other type of syrup
Mashed Potatoes
500gramFloury Potatoes
1tbspButter
PinchofNutmeg
100mlMilk
Instructions
Preparation
Cut the onion in cubes, the garlic and mushrooms in slices and the sundried tomatoes in small pieces. Clean, peel and cut the beets in parts.
The Stew
Add the butter to a cooking pan, and add the onion, garlic and mushrooms. Let them caramelize on a low heat for about 5 to 10 minutes.
Then add the flour and keep stirring the mixture. Whenever it smells like fresh baked cookies, add the red wine. Use a wooden spoon to scrape the flour off the bottom of the pan. Then add the stock, beets, bay leaf, cloves, cinnamon and sundried tomatoes.
Bring the stew to a boil, put the fire on a low-medium heat and let it cook for an hour.
The Potato Mash
Clean and peel the potatoes. Cut them in even sizes, so all potatoes will be cooked at the same time. Then cook the potatoes for about 20 minutes in a little bit of water.
When cooked, drain the potatoes. Use the puree squeezer (or another tool) to crumble the potatoes. Mix them with milk, pinch of nutmeg, butter, salt & pepper.
You can keep the potato puree warm in the cooking pan. Ready to serve? Put the heat on again, and warm up the puree while stirring.
Finishing Touches
The last finishing touch to the stew; the apple syrup! Add a good tablespoon of this syrup or another syrup to the stew. Stir until well-blended, and taste to see if it needs any more seasonings.