Potato and Vegetable Ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime clean and wash the broccoli, divide into florets and cut the stems into slices. Clean, peel and slice the carrots. Clean, wash and cut the leek into rings. Drain the potatoes, rinse with cold water and peel.

2. 2

   Cook broccoli in boiling broth for about 12 minutes. Add carrots and leek after about 5 minutes of cooking time. In the meantime wash thyme, dab dry and pluck leaves from the stalks. Heat the oil in a pan and fry the potatoes while turning. Season with salt and pepper. Drain the vegetables and collect the broth. Measure out 3/4 litre stock. Melt the fat in a saucepan, dust with flour, sweat and gradually add the stock. Add cream cheese and bring to the boil again while stirring. Season to taste with salt, pepper and sugar.

3. 3

   Drain the vegetables and collect the broth. Measure out 3/4 litre stock. Melt the fat in a saucepan, dust with flour, sweat and gradually add the stock. Add cream cheese and bring to the boil again while stirring. Season to taste with salt, pepper and sugar. Add vegetables and potatoes to the sauce. Sprinkle with thyme and garnish with parsley as desired

Nutrition Facts

KCAL
450 kcal

CARBS
33 g

FATS
30 g

PROTEINS
12 g