Potato ragout

Name: Potato ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g baby potatoes; 400 g Carrots; 3/4 l Vegetable broth (instant); 1 Onion; 30 g Butter or margarine; 30 g Flour; 100 g Whipped cream; 50 g grated medieval Gouda cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g cooked ham; 7-10 Tbsp Chives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g baby potatoes
400 g Carrots
3/4 l Vegetable broth (instant)
1 Onion
30 g Butter or margarine
30 g Flour
100 g Whipped cream
50 g grated medieval Gouda cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g cooked ham
7-10 Tbsp Chives

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for 15-20 minutes. Quench potatoes, peel and halve. Peel, wash and halve carrots and cut into pieces.
2
Cook in the boiling broth for about 15 minutes. Peel and finely dice the onion. Pour the carrots onto a sieve and collect the stock. Heat the fat in a saucepan and sauté the onion. Add flour and sauté.
3
Add the stock while stirring and bring to the boil. Add cream and cheese to the stock. Season to taste with salt and pepper. Cut ham into strips. Add potatoes, carrots and ham to the sauce. Heat up again.
4
Place the potato ragout in a bowl and sprinkle with chive rolls.