THERMOMIX ® RECIPE

1 Mashed Potato and Steamed Vegetables (Steamer and Varoma)

Recipe's preparation

Peel potatoes, wash and cut into 3cm cubes and place in the steamer basket.
(Time saving tip - you can wash potatoes and leave skin on if you don't mind flecks of skin throughout your mashed potatoe)
Peel and cut carrots - Julienne or rounds
place across base of large varoma tray
(ensure some of the steam holes are free for steam ventilation)
Peel and cut pumpkin and corn cobs into serving sized portions.
Place on top of carrots.
Add frozen vegetables above carrots.
(Option - You can space your vegetables out using smaller varoma tray as well if you are not a fan of mixing your vegetables)
Add water to jug so that blades are completely covered.
Place steaming basket containing potatoes in "Closed lid" . Draining vents should be facing the front of the jug.
Replace lid and place varoma tray/s and lid
27 minutes, Varoma, Speed 2

(If you prefer your vegetables crispier, you can begin cooking potatoes with lid and measuring cup in place and then remove measuring cup and add varoma later in cooking process eg after 10 mins)
Place vegetables from Varoma in Thermoserver to keep warm, or cover with a tea towel to contain heat.
Using spatula, remove steamer basket from jug. Tip water from jug and insert butterfly whisk. (Hint whisk should sit behind the blade that has the mountain like bump)
Minimal additional liquid is required for mash. Use 1 tablespoon of butter, margarine, cream, milk or water.
Season with salt and pepper to taste.
Whip 30 seconds, speed 3-4. Serve with steamed vegetables.