EatSmarter Exklusiv-Rezept

Chanterelle Potatoes

with Herbs

Chanterelle Potatoes - Chanterelle Potatoes - An autumn treat from Austria!
138 kcal
Chanterelle Potatoes - An autumn treat from Austria!

(0)

Difficulty:easy
Preparation:45 min
Ready in:70 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
Advertisement
1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
138
7%
Protein
4 g
8%
Fat
5 g
6%
Added Sugar
0 g
0%
Carbohydrates
16 g
6%
Roughage
11 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

8waxy Potatoes (about 500 grams)
Salt
2Shallots
1Carrots
1 poundChanterelle
½ bunchesflat-leaf Parsley
½ bunchesChives
2 tablespoonsVegetable oil
Pepper
1 pinchground paprika (sweet)

Kitchen Utensils

1 Pot, 1 Small knife, 1 Cutting board, 1 Tablespoon, 1 Brush, 2 Non-stick pans, 2 Slotted spatulas, 1 Fork

Directions

Display mode:
1 Scrub potatoes and boil in salted water until knife-tender, about 25 minutes. Peel while still hot and let cool.
2 Peel the shallots, cut in half lengthwise and cut into thin slices.
3 Peel the carrot. Cut in half lengthwise and cut into thin slices.
4 Carefully clean chanterelles with a brush. (Rinse briefly and pat dry only if necessary.) Cut large mushrooms in half lengthwise.
5 Rinse the parsley and chives and shake dry. Pluck parsley leaves and finely chop. Cut chives into thin slices.
6 Cut the potatoes into thick slices.
7 Coat the bottom of a large non-stick pan with as slick of oil. Fry potatoes and carrot over low heat until the potato slices are golden brown and crispy. Season with salt and pepper.
8 At the same time, heat the remaining oil in a second large non-stick pan. Cook chanterelles and shallots over medium heat for 5-6 minutes.
9 Mix chanterelles, parsley and chives into potato mixture and heat through. Season with paprika, salt and pepper and serve.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment




Ratings

Have you already cooked this recipe?

(0)

This recipe has no ratings yet.

Tags