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
Print Recipe
Pin Recipe Instructions
- 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.
- Whisk the cream with the egg yolks and mix into the vegetables (do not let them boil anymore !!!). Season with salt, pepper and nutmeg.
- Finely chop the dill and fold into the vegetables.
- Serve with fried fish fillet.
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