Ingredients (Serves 6)

• 380 g / 13 1/2 ounces potatoes
• 340 g /12 ounces carrots
• 2 tablespoons / 30 ml EV olive oil
• 2 medium leeks, white and light green portion
• Leaves of several sprigs of fresh thyme
• 2 garlic cloves, minced
• 2 spring onions, white and light green portion (set aside the dark green portion for another use)
• 1/4 teaspoon fine sea salt, divided
• A dash of lemon zest
• 2 tablespoons / 30 ml homemade vegetable broth or chicken stock
• A pinch of grated nutmeg
• A pinch of freshly ground black pepper

Instructions

Prepare potatoes and carrots

Scrub potatoes well and boil in plenty of water until tender. Drain and let cool. When you can handle the potatoes without injuring your fingertips, peel them and place in a bowl. Mash with a potato masher.

Scrub carrots well and scrape surface to remove the thin skin. Cut each into 2-3 pieces. Boil in water until tender. Drain and let cool. Mash with a potato masher.

Note: I mash the root vegetables so that they maintain some texture.

Prepare the alliums

Cut the leeks in half lengthwise and slice into 1/8 inch / 3 mm half-moons. Rinse well in a small colander.

Cut the spring onions in half lengthwise and slice into 1/8 inch / 3 mm half-moons. Rinse well in a small colander.

Warm up olive oil in a medium-sized skillet, then add leeks and thyme. Stir well and cook for a couple of minutes. Cover the skillet and continue cooking on gentle heat for 7-8 minutes, stirring every now and then.

Add the garlic to the skillet, stir, cover again and cook for 2 minutes.

Add the spring onions to the skillet, cover again and cook for 2 minutes.

At this point, the vegetables should be tender and smell divine.

Season with the lemon zest and a dash of the sea salt.

Bring all ingredients together

Add the mashed root vegetables to the skillet placed on gentle heat. Stir well. Add a tablespoon of the carrot cooking water, then the broth or stock and stir.

Add the rest of the sea salt, the black pepper and nutmeg and stir well.

Serve warm.

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