Spring onion pan

Name: Spring onion pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 red peppers (500 g); 2 Bundle (400 g) Spring onions; 200 g Deep-sea crab meat; 750 g Potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Fresh cream; 1 TEASPOON Grated horseradish by the glass; several sheets flat leaf parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 red peppers (500 g)
2 Bundle (400 g) Spring onions
200 g Deep-sea crab meat
750 g Potatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Fresh cream
1 TEASPOON Grated horseradish by the glass
several sheets flat leaf parsley

Directions

1
Clean and wash the peppers and spring onions and cut them into larger pieces. Rinse crabs cold and drain. Peel and wash potatoes, cut them in half lengthwise and cut them into slices. Heat the oil in a large pan. Fry the potatoes over medium heat for 15 minutes until golden brown, turning constantly. Add paprika and cook for about 10 minutes.
2
Add spring onions and shrimps 5 minutes before the end of the cooking time. Season vegetables with salt and pepper. Mix crème fraîche and horseradish. Serve the vegetables with crème fraîche stains in the pan. Sprinkle with chopped parsley