Chicory – Leek – Potatoes from Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g potato (s)
- 4 leeks
- 3 chicory
- 150 g parmesan, freshly rated
- 0.5 ½ lemon (s), squeezed
- 0.5 ½ cup sweet cream
- 2 herb (s)
- Parsley, fresh
- butter
- garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into pieces and cook with salt and a herb.
- Separate the bitter stalk from the chicory. Cut the individual chicory leaves into bite-sized pieces. Also cut the leek into small pieces and fry in the butter with the chicory and a herb.
- Then add the cooked boiled potatoes with a little broth to the chicory and leek in the pan. Top up with the sweet cream and season with garlic, pepper, salt and the squeezed lemon. Let simmer for about 5 minutes.
- In the meantime, grate the parmesan and add to the pan. At the end, sprinkle the fresh parsley on top.
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