Bouillon – Potatoes

Ingredients for 2 servings:

• 300 g potato(s), pre-cooked boiling solid
• 1 shallot(s)
• 2 carrots
• ¼ bulb(s) of celery or
• 1 root(s) parsley
• 1 small leek(s)
• 1 tbsp butter
• 2 cups vegetable broth
• 2 bay leaves
• 3 grains of allspice
• Parsley, chopped,
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes and dice them. Peel the shallot and dice finely, peel the carrots and celery and dice them finely. Trim the leek and slice it into fine rings. Melt the butter in a saucepan and fry the shallot until translucent. Add the carrots and celery and fry. Add the diced potatoes and fry them. Then add the leek and stir briefly. Pour in the stock until the mixture is just covered, add the bay leaves and allspice. Simmer for about 15 minutes, stirring occasionally. The potatoes are now cooked and the liquid has become thick. Stir in the parsley and season the bouillon potatoes with salt and pepper. Goes very well with pan-fried meat, which hardly has a chance to develop any sauce.