John Myers
Ingredients for 4 servings:
- 750 g potatoes
- 3 large bell peppers, red
- 3 spring onions
- 150 g Cabanossi
- 1 sprig(s) rosemary
- 1 tbsp vegetable cream
- salt and pepper
- 250 ml crème fraîche or sour cream
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Peel the potatoes and cut into wedges. Halve, trim, deseed, and finely slice the bell peppers. Trim the spring onions. Cut the spring onions into rings and the kabanossi into slices. Pluck the rosemary needles and chop them a little finer, if desired. Heat the vegetable cream in a pan. Add the potato wedges, bell peppers, and rosemary and fry for about 12 minutes. Season generously with salt and pepper. Add the spring onions and kabanossi and mix. Fry for another 3 minutes. Serve the crème fraîche all over, then season with pepper. Or halve the crème fraîche and arrange one half on the pan, then serve the rest on the side.
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