Braised cream potatoes with garlic and spring onions

Ingredients for 2 servings:

• 4 medium-sized potatoes, with light skin, firm cooking
• 1 bunch of spring onions
• 2 garlic cloves
• 200 g cream
• e.g. milk
• Nutmeg, freshly ground
• Salt and pepper, freshly ground
• Broth, granulated
• olive oil
• n. B. Sauce thickener, light
• n. B. chicory

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Also available in a light version. If you like, add chicory. Vegetarian.

The recipe can be prepared with or without chicory. Wash the potatoes, leeks, and chicory. Cut the unpeeled potatoes into medium-sized pieces. Cut the leeks into rings and the chicory into large pieces. Finely chop the garlic. Heat a little olive oil in a wide, high-sided pan. Brown the potatoes slightly, then remove from the pan. Fry the chicory in a little oil and add the potatoes back to the pan. If you’re not using chicory, the potatoes can stay in the pan. Add the garlic and fry lightly. Fill halfway with cream and a little more milk—or just milk for the light version. Season with salt, a little granulated stock, nutmeg, and pepper. Cover and simmer until the potatoes are tender. This takes 15-20 minutes. Finally, stir in the spring onions and, if necessary, thicken the sauce with a little thickener; if using only milk, this is recommended. Season again to taste and serve hot. Perfect as a side dish to stir-fried dishes or as a snack or dinner.