Quick potato and vegetable pan with mountain cheese

Ingredients for 2 servings:

• 6 large potatoes
• ½ small white cabbage
• 1 broccoli
• 100 g herb cream cheese
• 50 g mountain cheese
• salt and pepper
• nutmeg
• e.g. oil or butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

light, tasty and wonderfully variable

Peel the potatoes and dice them. Cut the cabbage into strips, trim the broccoli and divide it into florets. If you like, dice or slice the stalks as well. In a non-stick pan with a little water, oil, or butter, fry the potatoes until crispy, reduce the heat, and add the cabbage. Briefly fry the potatoes, then add about 80 ml of water and simmer covered over medium heat for about 10 minutes, stirring occasionally. Add more water if necessary. When the potatoes are almost tender, add the broccoli and sauté covered for another 5 minutes, until al dente. Stir in the cream cheese and grate the mountain cheese directly into the pan. Mix everything together and season with salt, pepper, and a pinch of nutmeg. Serve with fresh lamb’s lettuce and a nice glass of white wine. Tip: This potato pan can be wonderfully varied by swapping out the vegetables (carrots, fennel, leeks, etc.) or using a different cream cheese. There are no limits to your imagination.