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Potato vegetables

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 1 shallot(s)
  • 30 g butter
  • 30 g flour
  • 200 ml vegetable broth, strong
  • 1 cup of sweet cream
  • 1 cup sour cream
  • 1 tbsp mustard
  • pepper
  • nutmeg

Instructions

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

Boil the potatoes in their skins until just tender, peel, and slice. Finely chop the shallot and sauté in the butter until translucent. Add the flour and sauté for about five minutes, stirring constantly. Deglaze with the stock and cream and reduce. Add the mustard, a little nutmeg, and pepper. Now add the potato slices and let stand for about 20 minutes. Stir frequently to prevent sticking. Now fold in the sour cream and simmer for another 5 minutes. We used to always serve it with fried blood sausage and liver sausage. I personally prefer it with meatballs. It tastes much better reheated, by the way.

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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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