Summary

Ingredients

• 6 small potatoes, boiled
• 1 small savoy cabbage
• 3 small carrot (s)
• 0.5 ½ onion (s)
• 200 ml cream
• 2 teaspoon mustard (Dijon, Selection)
• salt
• pepper

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Instructions

1. Peel the onion and carrots. Cut the onion into cubes, the boiled potatoes and the carrots into slices. Clean the savoy cabbage and cut into pleasant pieces.
2. Blanch the carrots and savoy cabbage for about 5 minutes. In the meantime, fry the onion cubes and the potato slices in a pan until crispy brown. Then add the carrots and the savoy cabbage, deglaze with the cream and simmer for a few minutes until the cream is a little reduced. Season to taste with salt and pepper. For a special taste stir 2 teaspoons of the mustard into the mixture. Serve immediately.