Cream potatoes in garden greens

Ingredients for 4 servings:

• 1 kg potatoes
• 1 vegetable onion(s)
• 2 tbsp butter
• 375 ml vegetable broth
• 150 ml crème fraîche
• 1 stalk(s) leek
• 1 bunch of spring onions
• 1 bunch of basil
• 1 bunch of parsley
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and wash the potatoes and cut into 1 cm cubes. Peel and dice the onion and sauté in butter until translucent. Then add the diced potatoes, pour in the vegetable stock, stir in the crème fraîche and simmer covered for about 10 minutes. Meanwhile, wash and trim the leek and spring onions and cut into thin rings. Let the leek simmer with the potatoes for another 15 minutes. Roughly chop the basil and parsley and add them to the potatoes at the end along with the spring onion rings, salt, pepper and grated nutmeg and mix well. Tip: Alternatively, stir in a tablespoon of grainy mustard at the end, or use fresh herbs such as chervil or sorrel instead of parsley.