Summary

Ingredients

• 300 g potato (s), peeled
• 200 g mushrooms, brown
• 2 leeks
• 1 onion (s)
• 2 cloves garlic)
• 125 ml vegetable stock
• 2 tablespoons oil
• Salt and pepper from the mill
• Nutmeg, freshly grated
• rosemary
• 1 tablespoon crème fraîche, reduced fat (5% fat)
• Herbs to taste, fresh or frozen

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Instructions

1. Dice the potatoes and onions, cut the mushrooms into eighths. Cut the washed leek into ½ cm thick slices (use as much greens as possible) and chop the garlic.
2. Let the oil get hot in a non-stick pan and fry the potatoes over high heat for about 3 minutes. Turn more often. Then add the onions and fry briefly. Now add the rest of the vegetables and sweat for 3-5 minutes with the lid closed. Deglaze with the vegetable stock, season with salt, pepper, nutmeg and a little rosemary and cook covered for about 15 minutes until the potatoes are soft and the liquid has been absorbed. Now add creme legére (or creme fine to refine) and stir in the herbs. Steam for another 2 minutes without the lid and serve.
3. Some of the mushrooms can be replaced by oyster mushrooms or shiitake. If you like, you can skip the spoonful of creme legére, but I think the little pep is a must. And if you don`t have to pay too much attention to your line, you can also fry a little diced streaky bacon right at the beginning and steam it with it.