METHODCut the carrots and potatoes into equal sized pieces then place these, along with the shallots, into a pan of cold water, bring to a gentle boil then simmer for about 20 minutes or until cooked.
Drain everything, then mash into a coarse puree. Add the mustard, creme fraiche and butter. Season to taste.
Stir in the watercress until it is just wilted but still crisp.
A classic Dutch winter dish.
Serves: 4
Preparation: 5 mins
Cooking: 25 mins
4 Medium Sized Albert Bartlett Original Rooster Potatoes
500g peeled carrots
6 shallots (cut into wedges)
2 tbsp coarse grain mustard
125ml half fat crème fraiche
25g butter
1 bag watercress (stems removed)