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Potatoes with vegetable sauce à la Jutta

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Ingredients for 2 servings:

  • 600 small potatoes, waxy
  • 1 zucchini
  • 300 g mushrooms, fresh
  • 2 spring onions
  • 2 tomatoes
  • 200 ml vegetable stock
  • 1 tsp oil
  • 1 tbsp cream cheese
  • salt and pepper
  • basil
  • 2 tbsp tomato paste

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash and peel the potatoes and cook in salted water (approx. 25 minutes). Meanwhile, wash and finely chop the zucchini, spring onions, and tomatoes. Brush and slice the mushrooms. Heat a teaspoon of oil and sauté the vegetables for a few minutes. Season with salt and pepper. Deglaze with the vegetable stock. Stir in the cream cheese and tomato paste, add a little basil, and season with salt and pepper, if desired. Simmer the vegetable sauce for approx. 10 minutes. Serve with the potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potatoes with vegetable sauce à la Jutta

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