John Myers
Contents
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Ingredients
- 800 g Potatoes
- Water
- Salt
- 40 g Butter
- 40 g Ham cubes
- 1 diced Onion
- 40 g Flour
- 250 ml Granulated chicken broth / bouillon
- 250 ml Milk
- Salt
- Pepper White
- 1 bunch Chives
- 1 kg Carrots
- 50 g Butter
- 100 ml Vegetable broth
- Salt
- 4 tbsp Sugar
- 1 tbsp Chopped mint, basil or parsley
Instructions
- Wash the potatoes thoroughly. Put on covered with cold water and cook for approx. 30 minutes. Peel and cut into slices (you can leave small triplet potatoes whole). While the potatoes are cooking, prepare the bechamel sauce.
- To do this, heat the butter in the saucepan. Fry the ham and onion cubes in it. Stir in flour. Pour in the stock and milk. Let everything simmer for about 10 minutes. Sifting. Season to taste with salt and white pepper. Cut the chives into small pieces and add them. Mix with the hot potatoes.
- You can eat the béchamel potatoes for lunch with sausage and beetroot. But they also go well with meatballs with fresh salad or simply on their own!
- Clean, peel, wash and drain the carrots, cut into slices or sticks.
- Melt the butter in a saucepan. Briefly steam the carrots in it while stirring. Stir in the sugar, pour in the vegetable stock.
- Sauté the carrots with the lid on for approx. 10-15 minutes over a low heat, season with salt and sprinkle with 1 tablespoon of chopped mint, basil or parsley and serve.
Nutrition
Serving: 100gCalories: 112kcalCarbohydrates: 12.9gProtein: 3.2gFat: 5.2g
