Potatoes with leeks and mushrooms

Ingredients for 2 servings:

• 6 m.-sized potatoes
• 150 g leek
• 250 g mushrooms
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 2 cm x 1.5 cm
• 100 ml oat cream (oat cream cuisine)
• n. B. Salt
• e.g. chili flakes
• some fresh dill stalks for decoration
• 1 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan, creamy, with garlic

Peel the potatoes, cut into 1.5 cm pieces, and cook for about 10 minutes. Clean the other ingredients. Slice the leek, slice the mushrooms, and finely chop the garlic and ginger. Heat the oil in a pan, more or less if needed, and sauté the leek, ginger, and garlic. Add the mushrooms, season with salt, and chili flakes. Fry the vegetables for a few minutes, until the mushrooms have softened slightly. Add the cooking cream to the pan and simmer briefly. Drain the potatoes and add them to the pan. Mix the ingredients together and add more seasoning to taste. Let the potato pan stand for a few minutes. Finely chop the dill and arrange it on plates over the finished meal.