Béchamel potatoes in dill cream with Chinese cabbage and scampi

Name: Béchamel potatoes in dill cream with Chinese cabbage and scampi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g small potatoes (triplets); 1 Onion; 1/2 bunch Dill; 25 g Butter; 25 g Flour; 300 ml Vegetable broth (instant); 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sugar; 16 (à 10 g) pre-cooked ready-to-cook scampi; 1/2 (approx. 350 g) Chinese cabbage; 1-2 Garlic cloves; 2-3 TABLESPOONS Oil; 7-10 Tbsp Lime wedges and dill flags

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g small potatoes (triplets)
1 Onion
1/2 bunch Dill
25 g Butter
25 g Flour
300 ml Vegetable broth (instant)
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Sugar
16 (à 10 g) pre-cooked ready-to-cook scampi
1/2 (approx. 350 g) Chinese cabbage
1-2 Garlic cloves
2-3 TABLESPOONS Oil
7-10 Tbsp Lime wedges and dill flags

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime peel and finely dice the onion. Wash the dill, shake dry and chop finely. Melt butter in a pot.
2
Fry the onions in it until translucent, dust them with flour, sweat them and gradually deglaze them with broth and cream. Let simmer for about 1 minute while stirring. Season to taste with salt, pepper, nutmeg and sugar.
3
Stir in the dill. Keep the sauce warm. Wash the scampi and pat dry. Clean and wash the Chinese cabbage and cut into strips. Peel garlic and chop finely. Heat oil in a pan. Fry the Chinese cabbage in it while turning, season with salt and pepper.
4
Remove from the pan. Add the scampi and garlic to the cooking fat and fry for 2-3 minutes, turning. Season with salt and pepper. Drain potatoes, rinse and peel. Add potatoes and Chinese cabbage to the sauce and heat up again.
5
Arrange on plates sprinkled with the prawns, lime wedges, dill flags and pepper.