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Ingredients
Potato Stew
- Ingredients
- 450 grams white-fleshed potatoes
- 250 grams Kohlrabi
- 1 onion
- 1 Tbsp vegetable oil
- 50 milliliters dry white wine
- 800 milliliters Vegetable broth
- 80 milliliters Whipped cream
- 100 grams Goat cheese
- salt
- white peppers
- Nutmeg
- Fat (for frying)
- ¼ handful scallions
Rinse the potatoes thoroughly and peel the skin around in one piece. Then cut the skin into 10-15 cm (approximately 4-6 inch) long pieces. Peel the kohlrabi and cut it as well as the potatoes into cubes of about 1 cm (approximately 1/2 inch). Peel the onion and finely chop. Heat the oil in a large saucepan and saute the onions until soft.
Add the potato and kohlrabi cubes and deglaze with the wine. Let cook until almost completely evaporated and pour in the broth. Simmer for 15-20 minutes with the lid closed. Add the cream and let the cheese melt in the pot. Season with salt, pepper and nutmeg.
With a blender, briefly puree so that the stew is thick. Fry the potato skins until golden brown in hot oil. Drain on paper towels and season with a little salt. Rinse the chives, shake dry and cut into small rings. Finally, stir into the potato stew and pour into bowls. Serve with the fried potato skins on top.
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 10.22 g | (10 %) | ||
| Fat | 15.16 g | (13 %) | ||
| Carbohydrates | 32.39 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.17 g | (17 %) |