Parsley potatoes with glazed carrots and cottage ham

Name: Parsley potatoes with glazed carrots and cottage ham
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg mainly waxy potatoes; 3 Stem(s) Parsley; 750 g small carrots in bunch; 2 stem(s) Chervil; 1 Spring onion; 1 TABLESPOON Oil; 1 TABLESPOON + 1 tsp butter; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 8 discs cottage ham (approx. 50 g each)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg mainly waxy potatoes
3 Stem(s) Parsley
750 g small carrots in bunch
2 stem(s) Chervil
1 Spring onion
1 TABLESPOON Oil
1 TABLESPOON + 1 tsp butter
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
8 discs cottage ham (approx. 50 g each)

Directions

1
Peel and wash the potatoes and cut them into thin slices. Wash parsley, shake dry and chop coarsely. Peel carrots, leaving about 1 cm of green. Wash the carrots. Wash chervil and shake dry. Clean and wash spring onion, dab dry and cut into rings
2
Heat the oil in a pan and fry the potatoes for about 15 minutes, turning frequently. Melt 1 tablespoon butter in a wide saucepan. Add carrots, sauté briefly and add approx. 5 tbsp. water. Cover and simmer for about 4 minutes until the water has evaporated. Add spring onion, sprinkle with sugar and let it caramelize slightly.
3
Season with salt, pepper and nutmeg. Shortly before the end of the cooking time, add 1 tsp. butter to the potatoes and sprinkle with parsley. Arrange potatoes, carrots and 1 slice of ham on plates and garnish with chervil. Add the rest of the ham