John Myers
Sour Cream Potatoes with Carrots
The perfect sour cream potatoes with carrots recipe with a picture and simple step-by-step instructions.
- 750 g Waxy potatoes
- 250 g Carrots
- 250 g Rapeseed oil
- 500 ml Vegetable broth
- 250 g Sour cream
- 20 g Flour
- 20 g Freshly squeezed lemon juice
- 20 g Freshly grated nutmeg
- 20 g Salt and pepper
- 0,5 bunch Parsely
- Peel and wash the potatoes and slice them into thin slices. Peel and rinse the carrots and slice them into not-so-thin slices. Rinse the parsley, shake dry and chop.
- Heat the rapeseed oil in a saucepan and sauté the potato and carrot slices in it. Pour in the vegetable stock, bring to the boil and cook covered over a low heat for about 10 minutes.
- Mix the sour cream with the flour until smooth, stir into the potato and carrot mixture and simmer again over low to medium heat for about 5 minutes. Stir in half of the chopped parsley and season everything with a little lemon juice, salt and pepper. Sprinkle the rest of the parsley from serving on top.
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