Potato and vegetable pan with green sauce

Name: Potato and vegetable pan with green sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g small waxy potatoes; 2–3 large carrots; 1/4 Head pointed cabbage; 4 Spring onions; 1 collar mixed herbs (e.g. parsley, oregano, chives, etc.); 200 g Schmand; 250 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g small waxy potatoes
2–3 large carrots
1/4 Head pointed cabbage
4 Spring onions
1 collar mixed herbs (e.g. parsley, oregano, chives, etc.)
200 g Schmand
250 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Oil

Directions

1
Wash the potatoes thoroughly, boil them in boiling water for about 20 minutes until soft. Peel, wash and cut carrots into strips. Clean the pointed cabbage, cut out the hard stalk. Wash cabbage, drain thoroughly. Clean and wash spring onions and cut them into pieces
2
Wash herbs, shake dry, remove coarse stalks. Put some stems aside. Coarsely chop the remaining herbs. Puree sour cream, yoghurt and herbs, season with salt, pepper and sugar
3
Drain the potatoes and let them evaporate. Heat the oil in a large pan. Fry the potatoes for 8-10 minutes until they are brown all around. Approx. 5 minutes before the end of the cooking time add pointed cabbage and fry. Add carrots and spring onions and fry for 3-4 minutes. Season with salt and pepper. Sprinkle with herbs. Serve with herb sauce