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Autumnal potato and vegetable pan with parsnips

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Ingredients for 3 servings:

  • 9 waxy potatoes
  • 3 parsnips
  • 1 kohlrabi
  • 2 red bell peppers
  • 1 zucchini
  • 1 onion(s)
  • 2 cloves garlic
  • 2 carrots
  • Paprika powder
  • nutmeg
  • coriander
  • Salt
  • pepper
  • 2 tbsp sour cream

Instructions

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

Pre-cook the potatoes with their skins on. Peel the kohlrabi and onion, dice all the vegetables, and then dice the cooked potatoes. Sauté the onion in a little oil, season with salt and pepper, and fry the potatoes (with their skins on). Then add the remaining vegetables and season. Sauté the pan over medium heat for about 8-10 minutes. Add a little more water or milk depending on how thick the sauce is. Then add the sour cream.

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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.

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