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Potato pan with mustard cream

updated

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Ingredients for 4 servings:

  • 400 g potatoes
  • 1 leek(s)
  • 250 g carrot(s)
  • 1 onion(s)
  • salt and pepper
  • 3 tbsp oil
  • 3 tbsp mustard
  • 1 shot of milk, strong shot
  • possibly crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light, low-fat and quick to prepare

Peel the potatoes and quarter them lengthwise. Slice the leek into rings. Finely dice the carrots. Heat 3 tablespoons of oil. Fry the potatoes and carrots for about 5 minutes, turning occasionally. Add the leek. Season with salt and pepper. Continue frying over medium heat for about 10 minutes. Chop the onion and add it. Mix the mustard, milk, and crème fraîche (thin with water if necessary) and then pour it over the potato pan. Bring to a boil briefly and season again to taste.

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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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