Herb side pan with mustard cream

Name: Herb side pan with mustard cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper; 1 TEASPOON dried oregano; 400 g Herbal Siddlings; 3-4 Spring onions; 1 TABLESPOON butter/margarine; 1 (10 g) coated tbsp. flour; 125 g Whipped cream; 1 TEASPOON Vegetable broth; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Oregano

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper
1 TEASPOON dried oregano
400 g Herbal Siddlings
3-4 Spring onions
1 TABLESPOON butter/margarine
1 (10 g) coated tbsp. flour
125 g Whipped cream
1 TEASPOON Vegetable broth
1 TABLESPOON medium hot mustard
7-10 Tbsp Oregano

Directions

1
Peel, wash and dice the potatoes. Heat clarified butter in a large pan. Fry the potatoes for about 30 minutes, turning them occasionally until golden brown. Season with salt, pepper and oregano
2
Clean the mushrooms and cut off the stem ends. Depending on the size, halve them if necessary. Clean, wash and cut the spring onions into pieces
3
Heat the fat in a saucepan. Sweat flour in it. Stir in 1/8 l water, cream and stock. Bring to the boil and simmer for about 5 minutes. Stir in mustard. Season sauce with salt and pepper
4
Remove potatoes from the pan and keep warm. Add the mushrooms to the frying fat and fry for approx. 5 minutes. Fry the spring onions briefly. Add potatoes again and mix everything. Season to taste and garnish with oregano. Serve with sauce
5
Drink: cold beer