in Germany

sour potato vegetables

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 50 g fat
  • 1 onion(s)
  • 70 g flour
  • 350 ml meat broth
  • 6 tbsp vinegar
  • 1 bunch of parsley
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Boil the potatoes until soft. Sauté the diced onions in the fat until translucent, add the flour, and make a light roux. Deglaze with the meat broth and stir in the parsley. Peel the cooked potatoes and, while still hot, press them into the prepared sauce with a potato ricer. Stir occasionally with a whisk. Let everything simmer over low heat. Finally, add the vinegar and seasonings to taste. Tastes great as a side dish with roast beef and spaetzle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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