Mushroom and Potato Stew with Cream Sauce
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 400 grams mixed Mushrooms (such as ceps, chanterelles, butter mushrooms)
- 100 grams carrots
- 100 grams Celery root
- 500 grams floury potatoes
- 2 scallions
- 800 milliliters Beef broth
- 2 bay leaves
- 1 tsp Juniper berries
- 2 stems Dill
- 100 milliliters Whipped cream
- 1 Tbsp Fruit Vinegar
- salt
- freshly ground peppers
- Dill flower (and tips, for garnishing)
Preparation steps
1.
Clean mushrooms and cut according to size into pieces or slices. Peel carrots, celery and potatoes, cut into small cubes. Rinse and dry scallions, chop finely. Heat butter in a large saucepan, saute vegetables (except mushrooms) for a few minutes. Add broth, bay leaves, juniper berries, season with salt and pepper. Bring to a boil and simmer for about 15 minutes on low heat.
2.
Add mushrooms and simmer for 5-10 minutes more. Remove bay leaves and juniper berries. Rinse dill and chop finely, combine with sour cream and add to the stew. Season with fruit vinegar, salt and pepper. Arrange on plates and garnish with dill flowers and tips. Serve.
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