Potato bacon biscuits

Name: Potato bacon biscuits
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 1 (approx. 800 g) Head Savoy cabbage; 4 (approx. 400 g) Carrots; 1 medium onion; 1/2 bunch Parsley; 100 g streaky smoked bacon; 30 g Butter or margarine; 3 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 100 ml Vegetable broth (instant); 125 g Schmand; 7-10 Tbsp Pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
1 (approx. 800 g) Head Savoy cabbage
4 (approx. 400 g) Carrots
1 medium onion
1/2 bunch Parsley
100 g streaky smoked bacon
30 g Butter or margarine
3 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
100 ml Vegetable broth (instant)
125 g Schmand
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain and let it evaporate well. Quarter the savoy cabbage and remove the stalk. Cut the quarters into large pieces. Clean and peel the carrots and cut them into fine slices.
2
Peel and finely chop the onion. Wash parsley, dab dry and chop leaves finely, except for some for garnishing. Cut the bacon into slices and dice half of it finely. Leave the diced bacon in a pan until crispy.
3
Peel the potatoes and press them through a potato ricer. Fold in bacon cubes, fat, chopped parsley and egg yolk. Season with salt and nutmeg. Form 8 cookies. Add 1 tablespoon of oil to the bacon fat and fry the cookies in it on each side at low heat for about 6 minutes.
4
Fry the remaining bacon slices for the last 4 minutes. Heat the remaining oil in a pot and sauté the onion in it. Add the savoy cabbage, deglaze with broth and stew covered for about 5 minutes.
5
Add carrots and steam for another 3 minutes. Stir in sour cream. Let it boil down open for another 2 minutes. Season with salt, pepper and nutmeg. Arrange savoy cabbage, carrot and vegetables and potato cookies on a plate and garnish with the remaining parsley.