Summary

Ingredients

• 4 medium potato (s)
• 2 onions)
• 1 clove garlic
• 250 g tomato (s) (vine tomatoes)
• 250 g white mushrooms
• 1 small Can corn
• 500 g tomato (s), passed
• 0.5 ½ cup heavy cream or soy cream
• some oil for frying
• sea-salt
• pepper from the grinder
• 1 tablespoon cane sugar
• 0.5 ½ lemon (n)
• 1 small bunch parsley

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Instructions

1. Brush the potatoes clean under water or peel them and put them on. Finely dice the onions and garlic and sweat for about 4 minutes in another saucepan 20 minutes before the end of the cooking time.
2. Meanwhile, cut the vine tomatoes into eighths, cut the mushrooms into slices and add them along with the corn and cane sugar. Then simmer over half heat until the potatoes are cooked through. Stir several times. Now pour the tomatoes, the juice of half a lemon and the cream over it and stir (vegans can simply leave out the cream or use soy cream).
3. Drain the potatoes, cut into bite-sized pieces and add. Season to taste with sea salt and freshly ground pepper, let simmer for a few minutes and sprinkle with chopped parsley before serving.