Colorful béchamel potatoes
easy
30 mins
30 mins
Ingredients
- 600 g baby potatoes
- 7-10 Tbsp Salt
- 2 Onions
- 250 g Mushrooms
- 25 g Butter or margarine
- 25 g Flour
- 1/4 l Skimmed milk
- 1/4 l Vegetable broth (instant)
- 200 g Tomatoes
- 200 g lean cooked ham
- 1 collar Parsley
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
Directions
- 1
Wash the potatoes, cover and cook in boiling salted water for about 20 minutes. Peel and finely dice onions. Wash the mushrooms and cut in half or quarters depending on size. Heat the fat in a pot, fry the onions and mushrooms.
- 2
Add flour and sweat while stirring. Deglaze with milk and stock, bring to the boil and simmer for about 10 minutes, stirring from time to time. Wash the tomatoes, remove the stalk. Cut tomatoes in half, remove seeds and cut into fine cubes.
- 3
Drain the potatoes, rinse with cold water and remove the skin. Slice the potatoes and cooked ham into thin sticks about 3 cm long. Add tomatoes, potatoes and ham to the sauce and heat.
- 4
Wash the parsley (except for a few leaves), chop it coarsely and add it to the sauce. Season to taste with salt, pepper and nutmeg. Serve garnished with the remaining parsley.
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