Potatoes with Braised Vegetables
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
524
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 524 kcal | (25 %) | ||
| Protein | 10.1 g | (10 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 35 g | (23 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Braised Cucumbers
- 200 grams Chanterelle
- 1 bunch scallions
- 4 stems oregano
- 800 grams waxy potatoes
- Salt, freshly ground pepper
- 2 Tbsps vegetable oil
- 400 grams Whipped cream
- 50 grams marbled Bacon
Preparation steps
1.
Peel cucumbers. Halve, remove seeds and chop into pieces. Rinse and slice chanterelles. Rinse and chop scallions. Rinse oregano and pluck leaves from the stems.
2.
Rinse potatoes and boil for 20-25 minutes in salted water.
3.
Heat oil. Saute mushrooms for 3-4 minutes. Mix in oregano and scallions and season with salt and pepper. Pour in cream and let boil.
4.
Cube bacon and fry until crisp in a pan. Drain potatoes and peel. Season all vegetables with salt and pepper. Top with bacon and serve.
