Sour cream potatoes with carrots

Ingredients for 4 servings:

• 750 g potatoes
• 250 g carrot(s)
• 50 g butter or margarine
• 500 ml broth (beef or vegetable, also instant)
• 250 g sour cream
• 20 g flour
• e.g. lemon juice
• n. B. Nutmeg
• e.g. salt and pepper
• n. B. Herbs to taste

Instructions

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

Peel the potatoes and carrots and slice them (cut the potatoes about 5 mm thick, the carrots a little thinner and diagonally for larger slices). Heat the fat in a pot, sauté the potatoes and carrots, but do not let them brown. Deglaze with the stock and cook the vegetables with the lid closed for about 10 minutes until almost tender. Mix the sour cream with the flour until smooth and stir into the vegetables. Simmer over medium heat for about 5 minutes. Chop the herbs and stir in, season with a few squeezes of lemon juice, freshly grated nutmeg, salt and pepper. Goes well with: Anything pan-fried such as schnitzel, meatballs, bratwurst, etc., as well as smoked ham. Tip: Adding other vegetables such as kohlrabi or peas makes this a vegetarian main course.