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Potato-leek vegetables

updated

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy
  • e.g. cream
  • 1 bunch of spring onions, cut into rings
  • 2 tomatoes
  • ½ bunch parsley
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the potatoes and slice or slice them into approximately 2-3 mm thick slices. Then shape them into the desired shape. Place everything in a saucepan and add enough cream to just cover the potatoes. Season with salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce the heat to low. Stir frequently, as otherwise it might burn. Just before the potatoes are cooked, add the sliced ​​spring onions. Quarter the tomatoes, remove the seeds, cut them into strips, then into cubes, and add them. Chop the parsley and stir it in as well. This vegetable goes perfectly with fried zander.

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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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