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Vegetable broth potato cakes with broad beans à la Didi

updated

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Ingredients for 2 servings:

  • 600 g potatoes
  • 1 liter vegetable stock
  • 1 jar of broad beans, approx. 850 ml
  • 100 ml cream
  • 3 Bockwurst
  • 1 tsp savory
  • 1 tsp sea salt and pepper, mixed, from the mill
  • n. B. Sauce thickener, light

Instructions

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

Peel the potatoes and cut into approximately 1 cm thick slices. Heat the vegetable stock and cook the potato cakes in it for approximately 20 minutes. Meanwhile, cut the sausages into small pieces. Cook the broad beans with sea salt, mixed pepper, and savory for approximately 5 minutes. Add the cream and thicken the beans with a sauce thickener. Add the sausages. Drain the potatoes and reserve the stock for later use. Serve the potato cakes with the broad beans.

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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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