Potatoes with green asparagus and chanterelles

Ingredients for 3 servings:

• 450 g potatoes, peeled and weighed
• 500 g asparagus, green
• 250 g chanterelles
• lots of oil
• 3 garlic cloves
• 2 tbsp nutritional yeast, optional
• smoked salt
• pepper
• ½ cup cream substitute for cooking, vegan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

GAT-compliant, vegan, alkaline

Peel, weigh, and dice the potatoes. Trim the bottom ends of the green asparagus (you may want to peel the bottom third, just as you normally would) and cut the stalks into short pieces (depending on the potatoes). Set aside the asparagus tips. Clean and slice the chanterelles. Peel and press the garlic or finely dice it. In a large, lidded pan, heat oil over medium heat and fry the diced potatoes until almost cooked. They don’t need to be as brown as fried potatoes. Then remove the diced potatoes from the pan and place them on a plate, etc. In the remaining oil (you may need to add a little more), fry the browned mushroom slices. Crush the garlic. Then add the short asparagus pieces and continue cooking. After a few minutes, add the tips and season with nutritional yeast, smoked salt, and pepper. Return the potatoes to the pan, add half a cup of cooking cream, and mix everything well. Reduce heat considerably and let it simmer for a few minutes with the lid closed. This serves three people, but you probably know from the measurements how many people this will feed. It can be served as a side dish or main course.