Potato ragout
easy
60 mins
60 mins
Ingredients
- 1 kg Potatoes
- 30 g Butter or margarine
- 2 TABLESPOONS Flour
- 1/4 l Vegetable broth (instant)
- 250 g Whipped cream
- 250 ml Milk
- 3-4 Tbsp coarse-grained mustard
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 red pepper
- 1 collar Spring onions
- 3 TABLESPOONS Oil
- 100 g frozen peas
- 4 discs (150 g each) tripped chop of Kasseler
- 1/2 bunch Chives
Directions
- 1
Wash the potatoes and cook with the skin in boiling water for about 20 minutes. Quench cold, let it cool down a bit and peel. Leave to cool completely. Melt the fat in a saucepan. Add flour and let it sweat briefly while stirring.
- 2
Stir in stock, cream and milk bit by bit. Add mustard and lemon juice. Season sauce with salt and pepper and let it swell for about 10 minutes. In the meantime, cut potatoes into thick slices. Clean and wash the bell peppers and spring onions and cut into cubes or rings. Fry the bell peppers and spring onions for about 3 minutes in a tablespoon of hot oil. Add to the sauce with the potatoes and peas and heat for 5 minutes together. Dab smoked pork loin dry and fry in the remaining oil on both sides for about 3 minutes. Wash the chives, dab dry and cut into small rolls.
- 3
Fry the bell peppers and spring onions for about 3 minutes in a tablespoon of hot oil. Add to the sauce with the potatoes and peas and heat for 5 minutes together. Dab smoked pork loin dry and fry in the remaining oil on both sides for about 3 minutes. Wash the chives, dab dry and cut into small rolls. Sprinkle over the ragout. Add the Kasseler
Nutrition Facts
820 kcal
50 g
49 g
45 g
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