Steemit-Ironchef Round 7 ~ Leek&Mushroom Fricassee and Mashed Potatoes with a Twist 💛💗💚

I had a very easy to make but extremely delicious and very comforting soup - perfect for cold wintery days like now - in my mind the very first moment I read about the new ingredient for #steemit-ironchef this week. ( Week 7! Not week 6, like I wrote on my proof tag 🙈 but the date is correct. Now I am glad I was too busy to prepare it at the beginning of the week. I noticed I wasn't the only person who thought soup would be a wonderful idea. So on the last moment - actually over night - I changed my mind and here is what I finally made:

These were my ingredients (all seasonal and locally grown again):

Leek, Button mushrooms, oyster mushroom, potatoes, parsley, one beetroot, plantbased (oats) milk, oat cream, walnut oil, salt, black pepper, smoked salt, marjoram, vegetables oil

Preparations:

First I peeled the potatoes and cooked them in a pressure cooker with some salt and caraway seeds. The good thing about this thing is that it doesn't need that much energy because I turned it of when it started to boil. Then I let it sit on the oven with energy turned off and prepared all the other things without the risk to forget and burn the potatoes. Perfect thing for me!

I peeled and chopped the beetroot and blitzed it up with some oats milk in my smoothie mixer. I poured the mixture into a bowl and bitzed up some chopped parsley with some oats milk. The colors of these two liquids were wonderful!

I prepared the mushrooms and chopped the leek into rings.

I heated some oil in a pan and gave the mushrooms a briefly roast.

Then I added the leek, continued to sauté for about five minutes and stirred occasionally.

Now I added the few spices: a dash of marjoram, fresh ground pepper (I love to use mortar) and salt. The secret spice is my smoked salt. This stuff is great! I never was a fan of bacon, actually I always hated to chew on the tiniest piece by accident. But I always liked the smoky smell. This salt smells soo amazing! Better than real bacon ever could! But it is important not to use too much of it!

Then I poured some oat milk and the oat cream into the pan and let it cook for 10 minutes maximum. I don't want my leek to mushy.

I chopped more parsley for decoration. The stems of the parsley also went into the pan...

Inbetween I mashed the potatoes together with a little bit of oat milk and seasoned with some salt and nutmeg. I like my mushed potatoes not too fine but with small chunks of the potatoes in it.

Then I devided the mashed potatoes into three. I mixed the first part with the blitzed beetroot, the second with the blitzed parsley and the third one with some walnut oil. I seasoned all three parts with salt. What a beautiful combination of colors!

And this is the whole dish. Enjoy!

The result was so delicious! Even it was not a soup it was the perfect dish for a icecold winter night. 

Everyone who would love to participate into this contest as well should read the rules in the original post by @progressivechef: STEEMIT IRON CHEF 2018 Act 01 Round 07 .

Thank you for reading! ☀️