Cream Potatoes in Garden Green
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 1 vegetable onion (s)
- 2 tablespoon butter
- 375 ml vegetable stock
- 150 ml crème fraîche
- 1 leek
- 1 bunch spring onion (s)
- 1 bunch basil
- 1 bunch parsley
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes and cut into 1 cm cubes. Peel the onion, cut into cubes and sauté in butter until translucent. Then add the potato cubes, pour in the vegetable stock, stir in the crème fraîche and cover and simmer for about 10 minutes.
- In the meantime, wash and clean the leeks and spring onions and cut into thin rings. Let the leek simmer with the potatoes for another 15 minutes.
- Roughly chop the basil and parsley and add to the potatoes together with the spring onion rings, salt, pepper and grated nutmeg and just mix in.
- Alternatively, stir in a tablespoon of grainy mustard at the end, or use fresh herbs such as chervil or sorrel instead of parsley.
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