John Myers
Contents
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Ingredients
The potatoes
- 2 Potatoes, great
- 1 Onion
- 1 tbsp Clarified butter
- 1 pinch Salt
- 1 pinch Ground caraway
- 1 pinch Black pepper from the mill
The mushroom vegetables
- 250 g Mushrooms brown
- 1 Onion small
- 20 g Butter
- 100 ml Cream
- 0,5 tbsp Flour
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- 1 pinch Sugar
Instructions
the potatoes
- Peel the potatoes and onion. Roughly grate the potatoes and dice the onion. Heat the clarified butter in a large pan and add the grated potatoes and let them set.
- Turn the spatula over and now add the onions. Let start again and turn again. Repeat this until the potatoes are nice and brown on all sides.
- Season to taste with caraway seeds, pepper and salt.
the mushroom vegetables
- Peel and finely dice the onion, clean and slice the mushrooms.
- Heat the butter in a saucepan and first fry the onion and then add the mushrooms. Cook while stirring.
- Dust the flour, pour on the cream and season with pepper, salt and a pinch of sugar.
- Arrange the potatoes and vegetables nicely on preheated plates.
- I forgot to take photos while cooking, so just take a picture of the finished dish !!!
Nutrition
Serving: 100gCalories: 196kcalCarbohydrates: 5.7gProtein: 4.5gFat: 17.5g
