Summary

Ingredients

• 750 g jacket potato (s), from the day before
• 2 tablespoon margarine
• 2 tablespoon flour
• 250 ml vegetable stock
• 100 ml sweet cream
• 2 bay leaves
• 3 juniper berries
• nutmeg
• marjoram
• salt and pepper

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Instructions

1. Peel and slice jacket potatoes.
2. Make a roux from the margarine and flour, pour in the vegetable stock and bring to the boil.
3. Add the cream, bay leaves and juniper berries and cook for about 5 minutes.
4. Then set the temperature low, add the potatoes to the sauce and heat slowly. Mix carefully over and over again. Finally season with salt, nutmeg and pepper. Sprinkle with marjoram before serving.
5. Potato vegetables are a delicious accompaniment to warm meat sausages, meatballs or sausages.