John Myers
Ingredients for 4 servings:
- 700 g potatoes, mainly waxy
- 500 ml milk
- 500 ml water
- 1 can of corn
- 1 can kidney beans
- 100 g Gouda, grated
- 3 tbsp rapeseed oil
- 2 tbsp, leveled potato flour
- 1 tbsp vegetable broth, instant
- some paprika powder
- garlic powder
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
vegetarian
Heat the rapeseed oil in a large pot. Wash, peel, and dice the potatoes, then fry briefly in the oil. Add the potato flour and stir to combine. Slowly pour in the milk and water, stir, and simmer for about 15 minutes. Add the corn and kidney beans and cook for another 5 minutes. Season with the vegetable stock powder, paprika, garlic powder, and a little salt and pepper. Stir in the grated Gouda cheese and let it melt. Serve immediately.
Facebook Comments