Summary

Ingredients

• 400 g potato (s)
• 250 g mushrooms
• 1 zucchini
• White wine, or beer
• Soup powder, without glutamate
• Herbs, e.g. parsley, tarragon, chervil
• Cremefine, sour cream or crème fraîche

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Instructions

1. Cut the potatoes into large cubes and pre-cook for 12-15 minutes, depending on the size. Halve or quarter the mushrooms. Cut the zucchini into large cubes.
2. Roast the mushrooms in a pan, season with salt and pepper. Add the potatoes and zucchini, roast them briefly and add salt if necessary. Deglaze with white wine or beer and season with soup powder. Add culinary herbs as needed and available.
3. Refine as desired with cremefine, sour cream or crème fraîche.
4. A healthy accompaniment to meat or fish. Also tastes great as a small main course.