Summary

Ingredients

• 1 kg potato (s)
• 500 g carrot (s)
• 500 g leek
• 1 cup crème fraîche, with herbs
• 3 clove (s) garlic
• 3 onion (s)
• parsley
• Curry powder
• marjoram
• Butter, for frying
• 2 liters vegetable stock
• salt
• pepper

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Instructions

1. Peel and dice the potatoes and cook with the vegetable stock for about 10 minutes. Cut the leek into fine rings and add.
2. Dice the onions and fry them in butter with the squeezed garlic, season with curry, marjoram, salt and pepper. Grate the carrots and add to the potatoes with the onions. Simmer for 5-10 minutes (longer if you have the time) and serve sprinkled with parsley.