Potato stew with peas and dill

Ingredients for 1 servings:

• 250 g potatoes
• 125 g peas, frozen
• 1 spring onion(s), possibly two
• 100 ml vegetable stock
• Salt and pepper, white
• nutmeg
• Broth powder if needed
• 50 g sour cream
• e.g. Dill, frozen or fresh
• 1 tbsp, heaped butter for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel and weigh the potatoes, quarter them, and boil them in a pot of salted water for 20 minutes. Let them cool. This step can, of course, be done in advance, or even the day before. This saves time. Dice the potatoes and slice the spring onions. Melt the butter in a pot and sauté the spring onions over medium heat for a few minutes. Add the diced potatoes and fry briefly. Stir in the spices and peas. Pour in the vegetable stock, mix everything together, and bring to a boil. After 2-3 minutes, stir in the sour cream (you can use more if desired), and the dill. Season the potato pot again with the spices and stock powder, if desired. Let it stand for a few minutes, then serve.