Braised Cream Potatoes with Garlic and Spring Onions

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 4 medium potato (s), with light skin, firm-boiling
  • 1 bunch spring onion (s)
  • 2 cloves garlic)
  • 200 g cream
  • milk
  • Nutmeg, freshly ground
  • Salt and pepper, freshly ground
  • Broth, granulated
  • olive oil
  • Sauce thickener, light
  • chicory
Braised Cream Potatoes with Garlic and Spring Onions
Braised Cream Potatoes with Garlic and Spring Onions

Instructions

  1. You can prepare the recipe with and without chicory.
  2. Wash the potatoes, leek and chicory. Divide the unpeeled potatoes into medium-sized pieces. Cut the leek into rings and the chicory into large pieces. Chop the garlic into small pieces.
  3. Heat a little olive oil in a wide pan with a high rim. Brown the potatoes in it a little, remove from the pan. Fry the chicory in a little oil, add the potatoes again. If you don`t use chicory, the potatoes can stay in the pan. Add the garlic, toast a little.
  4. Fill up halfway up with cream and possibly a little more milk - or in the light version only with milk. Season with salt, some grained stock, nutmeg and pepper. Cover and cook until the potatoes are done. This takes 15-20 minutes.
  5. Finally, fold in the spring onion and, if necessary, bind the sauce with a little sauce thickener, is recommended when using only with milk. Season again to taste and serve hot.
  6. Fits as a side dish to pan-fried foods or as a snack or dinner.

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