Summary

Ingredients

• 1 ¼ kg potato (s)
• 2 small onions
• 125 g bacon
• 2 bay leaves
• 500 ml vegetable broth, grained
• salt and pepper
• 2 tablespoon sunflower oil or margarine

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Instructions

1. Cut the onions and bacon into small pieces and fry them in sunflower oil or margarine in a roasting pan, making sure that the onions don`t burn.
2. Meanwhile, peel the potatoes and cut them into small pieces.
3. As soon as the onion and ham mixture is translucent, deglaze everything with the vegetable stock, remove the mixture from the bottom and add the chopped potatoes and the bay leaves.
4. Steam the potatoes for about 1 hour in the roaster with the lid slightly open (hence also steamed) until the broth is completely reduced. After 1 hour, try the potatoes and season the steamed with salt and pepper. Be careful with salt, the bacon and broth are usually quite salty. Let the steamed food stand on the hot plate for a moment so that it seared on one side.
5. Kowelenzer steamed are eaten in Koblenz as a main course or with scrambled eggs and endive salad. Mouse ear lettuce (lamb`s lettuce) also goes well with it.