Autumn Carrots – Potato Pan with Gorgonzola and Walnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 large potatoes, waxy
- 3 large carrots, (carrots)
- 1 large onion (s)
- 3 cloves garlic
- 3 tablespoon white wine
- 2 leaves sage
- 1 sprig rosemary
- 0.5 ½ cup sour cream
- 100 g Goronzola (piccante, dolce is also possible)
- 2 tablespoon olive oil
- 10 walnuts
- salt and pepper
- possibly paprika powder, hot
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and carrots, peel them if necessary and cut them into bite-sized pieces. Chop the garlic. Cut the onion into small cubes. Crack and roughly chop the walnuts.
- Heat the oil in a large pan, add onions and garlic and let brown lightly. Dust with paprika powder. Add the carrots and potatoes. Deglaze with the white wine, season with salt and pepper. Pluck the sage and rosemary and sprinkle on top. Put the lid on and cook over medium heat for about 15 minutes. Stir in the sour cream. Crumble the Gorgonzola over it, let it melt a little. At the end, sprinkle the chopped walnuts on top. Season again if necessary.
- Tip:
- For meat lovers, just fry a few diced ham or bacon.
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