Small potatoes in horseradish dill sauce

Name: Small potatoes in horseradish dill sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small savoy cabbage (approx. 800 g); 1 Onion; 2 TABLESPOONS Oil; 350 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg baby potatoes; 1 collar Dill; 30 g Butter or margarine; 40 g Flour; 150 ml Milk; 1 (100 g) Cup of whipped cream; 75 g Horseradish (from the jar); 8 discs smoked salmon (about 40 g each); 7-10 Tbsp Lemon and dill

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small savoy cabbage (approx. 800 g)
1 Onion
2 TABLESPOONS Oil
350 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg baby potatoes
1 collar Dill
30 g Butter or margarine
40 g Flour
150 ml Milk
1 (100 g) Cup of whipped cream
75 g Horseradish (from the jar)
8 discs smoked salmon (about 40 g each)
7-10 Tbsp Lemon and dill

Directions

1
Clean, wash and quarter the cabbage and cut out the stalk. Cut the cabbage into fine strips. Peel onion and chop finely. Heat oil in a pan, add onions and cabbage and fry for about 15 minutes, turning. Deglaze with 100 ml stock, season with salt and pepper and let it stew for another 15 minutes. Meanwhile, wash the potatoes and cook in boiling salted water for about 20 minutes. Drain the potatoes, rinse with cold water and peel off the skin.
2
Wash the dill, dab dry and cut coarsely. Heat fat in a pot, sweat flour in it and deglaze with remaining stock, milk and cream. Bring to the boil, stir in horseradish. Season sauce with salt and pepper. Mix potatoes, cabbage, sauce and dill. Arrange potatoes and salmon on a plate and serve garnished with lemon and dill as desired