Summary

Ingredients

• 500 g potato (s)
• 400 g white cabbae
• 2 shrub (s) Pak Choi
• 200 ml cream
• 1 teaspoon, heaped vegetable stock, instant
• 1 teaspoon, leveled caraway powder
• 1 teaspoon, leveled cayenne pepper
• 1 teaspoon, leveled pepper, white
• 1 teaspoon, leveled nutmeg
• 1 tablespoon salt

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Instructions

1. Wash the pak choi and white cabbage and cut into small bite-sized pieces. Peel the potatoes and cut into cubes.
2. Put on a saucepan with well-salted water and cook the vegetables and potatoes in it for about 30 minutes, until everything is soft.
3. Pour off the water and mash the vegetables to taste. Mix the cream with the spices and add. Bring the vegetables to the boil again while stirring, reduce if necessary and season to taste.
4. Arrange and serve.