Kovelenzer steamed

Ingredients for 4 servings:

• 1 ¼ kg potatoes
• 2 small onions
• 125 g bacon
• 2 bay leaves
• 500 ml vegetable stock, granulated
• salt and pepper
• 2 tbsp sunflower oil or margarine

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

steamed potatoes – simple, delicious and inexpensive

Finely chop the onions and bacon and sauté in sunflower oil or margarine in a roasting pan until translucent, taking care not to burn the onions. Meanwhile, peel the potatoes and cut them into small pieces. Once the onion and ham mixture is translucent, deglaze everything with vegetable stock, scrape off any residue from the bottom of the pan, and add the chopped potatoes and bay leaves. Steam the potatoes in the roasting pan for about 1 hour with the lid slightly open (hence the name “steamed potatoes”), until the broth is completely reduced. After 1 hour, taste the potatoes and season to taste with salt and pepper. Be careful with the salt; the bacon and broth are usually quite salty. Let the steamed potatoes stand on the hot stovetop for a moment so they sear slightly on one side. “Kowelenzer Gedampfte” (steamed potatoes) are often eaten in Koblenz as a main course or with scrambled eggs and endive salad. Lamb’s lettuce (mouse ear salad) also goes well with the dish.