Ham – Bechamel – Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), small waxy ones
- 300 g carrot (s)
- 6 shallot (s), alternatively 3 onions
- 2 tablespoon butter
- 2 tablespoon wheat flour
- 0.25 ml ¼ vegetable stock
- 0.25 ml ¼ milk
- Salt and pepper, black
- nutmeg
- 1 bunch parsley, alternatively freeze-dried
- 200 g ham, raw
Print Recipe
Pin Recipe Instructions
- Peel and slice the potatoes and carrots. Peel the shallots and quarter them lengthways.
- Heat the butter in a saucepan and fry the potatoes, carrots and shallots for 5 minutes while turning. Dust the flour over it and sweat while stirring. Pour in the broth and milk. Bring slowly to the boil while stirring vigorously. Season with salt, pepper and nutmeg. Simmer uncovered over low heat for about 15 minutes, stirring occasionally.
- In the meantime, wash the parsley and shake dry. Pluck the leaves from the stems and chop finely. Cut the ham into strips. When the potatoes are done, fold in the parsley loosely. Arrange on plates with the ham.
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