Autumnal carrot and potato pan with Gorgonzola and walnuts

Ingredients for 2 servings:

• 4 large potatoes, waxy
• 3 large carrots
• 1 large onion(s)
• 3 cloves garlic
• 3 tbsp white wine
• 2 sage leaves
• 1 sprig(s) rosemary
• ½ cup sour cream
• 100 g Gorgonzola (piccante, dolce also works)
• 2 tbsp olive oil
• 10 walnuts
• salt and pepper
• possibly paprika powder, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes and carrots, peel if desired, and cut into bite-sized pieces. Chop the garlic. Dice the onion. Crack and roughly chop the walnuts. Heat the oil in a large pan, add the onions and garlic, and let them brown lightly. Dust with paprika. Add the carrots and potatoes. Deglaze with the white wine, season with salt, and pepper. Pluck the sage and rosemary and sprinkle over the top. Cover and simmer over medium heat for about 15 minutes. Stir in the sour cream. Crumble the Gorgonzola over the top and let it melt slightly. Finally, sprinkle the chopped walnuts on top. Season to taste. Tip: For meat lovers, simply fry a few cubes of ham or bacon with the meat.