Peas – Potatoes – Vegetables in Dill Cream

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 35 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • g 1,000 peas, fresh
  • 500 g potato (s)
  • 40 g butter
  • 125 ml chicken broth
  • 125 ml whipped cream
  • 2 egg (s) including the yolk
  • salt
  • pepper
  • nutmeg
  • 2 bunch dill
Peas – Potatoes – Vegetables in Dill Cream
Peas – Potatoes – Vegetables in Dill Cream

Instructions

  1. Peel out the peas (or use frozen peas). Peel, wash and dice the potatoes. Braise both in the fat, add the stock and cook in a closed pot for 15 minutes.
  2. Whisk the cream with the egg yolks and mix into the vegetables (do not let them boil anymore !!!). Season with salt, pepper and nutmeg.
  3. Finely chop the dill and fold into the vegetables.
  4. Serve with fried fish fillet.

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