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
Print Recipe
Pin Recipe Instructions
- You can prepare the recipe with and without chicory.
- 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.
- 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.
- 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.
- 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.
- Fits as a side dish to pan-fried foods or as a snack or dinner.
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