Mushroom and Potato Stew with Cream Sauce

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Mushroom and Potato Stew with Cream Sauce
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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)
How healthy are the main ingredients?
potatoMushroomcarrotWhipped creamJuniper berriesDill

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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