Sour Cream Potatoes with Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s)
- 250 g carrot (s)
- 50 g butter or mararine
- 500 ml broth (beef or vegetables, also instant)
- 250 g sour cream
- 20 g flour
- lemon juice
- nutmeg
- salt and pepper
- herbs to taste
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots and cut them into slices (cut potatoes approx. 5 mm, carrots a little thinner at an angle so that the slices are larger).
- Heat the fat in a saucepan, sauté the potatoes and carrots, but do not let them brown. Deglaze with the broth and, with the lid closed, cook the vegetables almost cooked for about 10 minutes. Mix the sour cream with the flour and stir into the vegetables. Simmer over medium heat for about 5 minutes. Chop the herbs and stir in, add a few squirts of lemon juice, freshly grated nutmeg, salt and pepper to taste.
- It goes well with: Everything pan-fried such as schnitzel, meatballs, bratwurst, etc., as well as ham.
- Tip: other vegetables such as B. Kohlrabi or peas in it make it a vegetarian main course.
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