Potato-Broccoli Cheese Loaf with Honey Carrots

For the potato-broccoli cheese loafs, boil the potatoes until soft, peel and press. Separate the broccoli into florets, cook until soft, mash with a fork and add to the pressed potatoes.

Mix in well the grated cheese, salt, pepper, nutmeg and eggs. If necessary, add a little breadcrumbs. Form loaves from the mixture, roll in breadcrumbs and fry in a little oil in a pan.

For the honey carrots, peel the carrots, cut them into quarters and saute them slowly in a pan with a little olive oil. Add salt, pepper and a little honey and continue sauteing for a few more minutes over very low heat.

For the Knobaluch dip, mix sour cream, salt, pepper, garlic, lemon juice and herbs to taste.

As dressing for the Vogerlalat depending on the quantity whisk olive oil, dark balsamic vinegar, salt, mustard and honey and a sip of water.

Arrange and serve the potato-broccoli cheese loaf with honey-carrots with the dip and salad.

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