Course Main course meat
Cuisine Dutch
Servings 4 pax


  • 1 kg Potatoes
  • 1 kg Winter carrot
  • 500 g Onion
  • 200 g Celeriac
  • 100 g Butter
  • 100 ml Milk
  • 1 stuks Bay leaves
  • 250 g Bavette


  • Peel the potatoes and carrots. Cut the onions, celeriac and carrots in cubes (brunoise). Cook the potatoes until done. In another pan, cook the other vegetables with the bay leave until done. Make a mash potato of the cooked potatoes with the milk and butter. Blend with the other vegetables. Serve with the bavette and a meat juice..
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