Cress Potatoes in Cream Sauce

0
Average: 0 (0 votes)
(0 votes)
Cress Potatoes in Cream Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
425
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories425 kcal(20 %)
Protein14 g(14 %)
Fat25 g(22 %)
Carbohydrates40 g(27 %)

Ingredients

for
4
Ingredients
800 grams
small, waxy Potatoes
40 grams
30 grams
250 milliliters
Vegetable broth (granulated instant)
250 milliliters
200 grams
freshly grated Nutmeg
1 tablespoon
2 small boxes

Preparation steps

1.

Rinse the potatoes and cook for about 20 minutes in salted water.

2.

For the sauce, heat the butter and sauté the flour in it. Deglaze with the broth and the milk and simmer over low heat for about 5 minutes. Stir in the cheese and allow it to melt. Season the sauce with salt, pepper, nutmeg and lemon juice.

3.

Drain and peel the potatoes and cut into thin slices. Fold carefully into the sauce and season again to taste. Cut the cress and fold in before serving.