in Recipes

Potato and vegetable pan with turmeric

updated

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Ingredients for 1 servings:

  • 200 g potatoes
  • salt water
  • 3 m.-large carrot(s)
  • 2 handfuls of peas (frozen)
  • 1 bunch of spring onions
  • turmeric
  • salt and pepper
  • oregano
  • Thyme
  • 1 cup of sweet cream
  • 1 garlic clove(s)

Instructions

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

vegetarian

Peel the potatoes and carrots and cut everything into 2 cm thick pieces. Bring salted water to a boil and add the potatoes. After 5 minutes, add the carrots and peas and cook for another 10 minutes. The potatoes and carrots should still be firm to the bite. Finely chop the spring onions and mix with the cream. Add the salt, pepper, turmeric, oregano, and thyme. Finely chop the garlic clove. Heat the oil in a pan and add the garlic. Then add the potatoes, peas, and carrots and fry briefly. Deglaze with the leek cream and simmer until the mixture reaches the desired consistency. Season with salt and pepper.

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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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