Serves 4
Prep time 18 min
Cooking time 60 min



Eskort Premium Select Mini Eisbein

15 ml

olive oil

800 g

potatoes, peeled and coarsely chopped

125 ml

sour cream

30 - 45 ml


250 g

baby carrots

20 g


30 ml

castor sugar

200 g

snow peas


salt and freshly ground black pepper




Preheat oven to 160ºC.

Coat Eskort Mini Eisbeins with a little olive oil. Oven bake at 160°C in a closed oven dish for 45 – 60 minutes, remove lid and bake for 10 minutes until brown.

Bring a large saucepan of water to the boil, add the potatoes and cook for 20-25 minutes or until tender.

Place carrots in a pan with just enough cold salted water to cover.

Add the butter and sugar and bring to a rapid boil for 10 minutes or until tender.

Drain off extra liquid and keep warm.

Drain the cooked potatoes and return to the pan.

Mash until smooth, add the sour cream and milk and mash until well combined.

Taste and season with salt and pepper.

Bring a medium saucepan of water to the boil, add the snow peas and cook for 1-2 minutes or until bright green and tender crisp.

Drain and serve all immediately.

Note: For variation Mini Eisbein can be coated with a little sweet chilli sauce for the last 5 minutes of roasting time. Adding a little chopped and sauted red onion to the mash potato its delicious.

For a Banting/healthier option, try the following:

Use a dash of honey instead of castor sugar when cooking your carrots and replace the potato mash with cauli-mash.