🍽️ Savory Rhubarb and Potato Pan with Fresh Herbs

Name: Savory Rhubarb and Potato Pan with Fresh Herbs
Total time: 50 min
Yield: 4 servings
Ingredients: 2 small potato(es) (approx. 120 g); 1 onion(es), red (approx. 90 g); 2 stalk(s) rhubarb (approx. 160 g); 4 sprig(s) lemon thyme (fresh); 1 sprig(s) rosemary (fresh); 4 sprig(s) chervil (fresh); 8 leaves mugwort (fresh, can be omitted); 1 tbsp olive oil (extra virgin, for frying); 40 ml red wine (alternatively more water); 30 ml water; salt; a little allspice (freshly ground); 1 tsp olive oil (extra virgin, for the dish); 100 g raclette cheese (sliced, alternatively another good melting cheese)

385 kcal · 50 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 small potato(es) (approx. 120 g)
1 onion(es), red (approx. 90 g)
2 stalk(s) rhubarb (approx. 160 g)
4 sprig(s) lemon thyme (fresh)
1 sprig(s) rosemary (fresh)
4 sprig(s) chervil (fresh)
8 leaves mugwort (fresh, can be omitted)
1 tbsp olive oil (extra virgin, for frying)
40 ml red wine (alternatively more water)
30 ml water
salt
a little allspice (freshly ground)
1 tsp olive oil (extra virgin, for the dish)
100 g raclette cheese (sliced, alternatively another good melting cheese)

Instructions

1. Wash the potatoes thoroughly. Cut them in half lengthwise, leaving the skin on. Slice the potato halves into rounds about 8 mm thick. Peel the onion and dice it finely. Clean the rhubarb of any tough outer parts if necessary, and cut it into pieces approximately 1.5 cm in size. Strip the lemon thyme leaves from the stems. Remove the rosemary needles from the stem and chop them very finely. Pluck the chervil leaves and roughly chop them. Cut the mugwort leaves into thin strips.
2. Heat one tablespoon of olive oil in a large pan over medium heat. Fry the potato slices until lightly browned on both sides, about 3 to 4 minutes per side. Add the diced onion and fry for another 2 minutes. Add the rhubarb pieces to the pan, stir everything together, and fry for 1 to 2 minutes.
3. Pour red wine and water into the pan. Season with a little salt and add all the prepared herbs. Stir the mixture well. Cover the pan and let it simmer for another 3 minutes. Finally, adjust the seasoning with salt and freshly ground allspice.
4. Grease a baking dish with one teaspoon of olive oil. Spread the hot potato-rhubarb mixture evenly in the dish. Place raclette cheese slices on top of the dish. Preheat the air fryer to 200 °C. Place the baking dish in the air fryer and bake for 6 to 8 minutes until the cheese is crispy and golden brown. Remove the dish from the air fryer as soon as the cheese reaches the desired color.
5. The slightly bitter taste of mugwort pairs well with this dish. If you do not like this flavor, you can simply omit the mugwort leaves.

Nutrition per serving

kcal: 385
Protein: 15 g · Fett/Fat: 18 g · Carbs: 42 g