John Myers
Ingredients for 2 servings:
- 800 g potatoes, medium-sized, mainly waxy
- 120 g linseed oil
- 250 ml milk or plant-based drink for vegans
- some salt
- some nutmeg, freshly grated
- 1 tsp flaxseed meal
- some chives
- n. B. Salad, green, according to season as a side dish
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
old traditional dish from the Austrian Mühlviertel, vegetarian, vegan possible
Boil the potatoes with their skins on. Rinse with cold water and let cool slightly. Then peel and cut into slightly thicker slices. Pour the milk and linseed oil into a saucepan and season well with salt and nutmeg. Bring to a boil. Add the potato slices and simmer for a few minutes until the mixture becomes creamy, stirring frequently to prevent sticking. Arrange the potatoes on plates, sprinkle with chives and flaxseed meal. Finally, drizzle with the remaining linseed oil. Serve with a seasonal green salad. This dish is still available at markets and in restaurants today.
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