Cream – lunch

Ingredients for 4 servings:

• 2 tbsp butter
• 2 tbsp flour
• 200 ml milk
• 500 ml vegetable stock
• 2 tbsp tomato paste
• 200 ml water
• 1 cup crème fraîche
• 500 g vegetables of your choice*
• 500 g poultry meat, e.g. chicken breast
• 1 kg potatoes
• Salt and pepper as needed
• Vegetable oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Boiled potatoes, vegetables and/or meat in gourmet sauce

Peel the potatoes and boil them in salted water until tender. Drain the water and steam them briefly. Cut the meat into large cubes and fry them in a little oil. Do the same with the mushrooms and bell peppers. Wash the broccoli or cauliflower and cook the florets in salted water until al dente. For the sauce, heat 2 tablespoons of butter and stir in the flour. Deglaze the roux with the stock. Stir in the tomato paste, milk, and crème fraîche. Add the contents of the pan and the cooked vegetables. To prevent it from becoming too thick, add more water as needed. Serve the plates with boiled potatoes and the cream and garnish with freshly ground mixed pepper. This dish was originally made with ready-made cream sauce, into which crème fraîche was simply stirred. A friend thought it was so delicious and wanted to know what it was called. When I said it didn’t have a name, he said it should now be called “cream.” *e.g. Peppers, broccoli, cauliflower, but also mushrooms are suitable.