Herb potatoes with vegetables

Ingredients for 4 servings:

• 1 onion(s)
• 600 g potatoes
• 600 g vegetables, e.g. carrots, kohlrabi, leeks or similar
• 1 tbsp butter, or other cooking fat
• 300 ml broth, e.g. vegetable broth
• 2 handfuls of mixed herbs
• 2 tbsp cornstarch
• 250 ml milk or soy milk

Instructions

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

with wild herbs and/or garden herbs

First, clean the vegetables and potatoes, dice the onion, and either roughly dice or slice the potatoes and vegetables. Then sauté the diced onion in the butter, add the potatoes, as well as any hard vegetables like carrots, kohlrabi, or similar, and sauté everything briefly. Now pour in the stock, cover, and sauté everything until tender. Gradually add the more tender vegetables such as leeks, bell peppers, and spring onions. Meanwhile, sort the herbs, wash them, dry them, and chop them, not too finely. Mix the cornstarch with the milk until there are no lumps. I prefer to do this with a small milk frother/whisk. Pour the cornstarch into the almost cooked potato and vegetable mix, stir well, and simmer thoroughly until the desired consistency and consistency is achieved. Once everything is ready, stir in the herbs and serve. The herb potatoes are ideal as a simple main course or as a side dish to soft-boiled eggs or something fried such as fish, green spelt patties, meatloaf, meat sausage, meatballs or similar. Suitable herbs include wild herbs such as dandelion, chickweed, willowherb, ground elder, daisies, dead nettles, stinging nettles, red clover, ribwort plantain, yarrow, sorrel, lady’s mantle, wild garlic, angelica etc. or garden herbs such as parsley, chives, garlic chives, dill, tarragon, carrot tops etc.