Savoy cabbage slices in lemon sauce

Name: Savoy cabbage slices in lemon sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g baby potatoes; 7-10 Tbsp Salt; 1 (850 g) Head Savoy cabbage; 250 g Carrots; 40 g Butter or margarine; 200 ml Vegetable broth (instant); 250 g Whipped cream; 7-10 Tbsp Juice of 1 lemon; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp white pepper; 50 g Hazelnut kernels with shell

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g baby potatoes
7-10 Tbsp Salt
1 (850 g) Head Savoy cabbage
250 g Carrots
40 g Butter or margarine
200 ml Vegetable broth (instant)
250 g Whipped cream
7-10 Tbsp Juice of 1 lemon
2-3 TABLESPOONS sauce thickener
7-10 Tbsp white pepper
50 g Hazelnut kernels with shell

Directions

1
Peel potatoes and cook in boiling salted water for 15-20 minutes. Clean and wash the savoy cabbage and cut into narrow slices. Peel and wash carrots and cut them diagonally into slices. Fry the savoy cabbage in hot fat on both sides until golden brown.
2
Add the carrots, pour on the stock and stew covered for about 15 minutes. Add cream and lemon juice, bring to the boil and stir in sauce thickener. Season to taste with salt and pepper. Chop hazelnuts coarsely and add to vegetables.
3
Drain the potatoes. Arrange savoy cabbage and carrot vegetables with the potatoes.