Autumn Fried Potatoes with Mushrooms and Cauliflower
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), small, youn, with peel
- 1 head cauliflower
- 400 g mushrooms, brown
- 2 cloves garlic
- olive oil
- Lemon juice
- salt and pepper
- Thyme, fresh
Print Recipe
Pin Recipe Instructions
- Scrub the small potatoes well and cook with the skin in salted water for 20-25 minutes, then drain. Wash the cauliflower, cut into florets and pre-cook in water or steam for five minutes, then drain. Clean the mushrooms and leave whole, chop the garlic.
- First fry the whole mushroom heads in a large pan and let them shrink a little. Halve the potatoes with their peel and add to the pan with the cauliflower florets. Let it sauté briefly and add the garlic. Let everything brown for about five minutes, season with salt, pepper and sprinkle with fresh thyme. Garnish with a little olive oil, a few squirts of lemon juice and a few thyme leaves.
- Green salad goes well with it.
- Note: The amount is designed as a main course, but the fried potato pan is also a nice side dish.
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