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Creamed vegetables

updated

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Ingredients for 4 servings:

  • 500 g potatoes
  • 250 g mushrooms
  • 1 m.-large zucchini
  • 1 cup sour cream
  • 150 ml white wine
  • 1 tbsp, heaped parsley, chopped
  • salt and pepper
  • possibly vegetable stock powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple, with potatoes, zucchini and mushrooms

Peel the potatoes, cut them into bite-sized pieces, and pre-cook them (cooking time: 10-15 minutes, depending on the size). Clean and quarter the mushrooms. Dice the zucchini into bite-sized pieces. First, sauté the mushrooms, then add the zucchini and potatoes. Season generously with salt and pepper while sautéing. Deglaze with white wine—careful with the amount. Add 1 cup of sour cream and parsley, and season to taste, adding vegetable bouillon powder if necessary. Delicious with fried fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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