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🍽️ Potatoes with Sautéed Carrot Vegetables

336 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes
• 1 kg chard
• 4 carrots
• 2 shallots
• 2 garlic cloves
• 3 tbsp seed oil
• 200 ml vegetable broth
• 2 tsp lemon zest
• 3 tbsp lemon juice
• pepper (from the mill)
• 3 tbsp crème fraîche

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot with cold, salted water.
3. 3. Bring the water to a boil and cook the potatoes for about 25 minutes.
4. 4. Wash the chard under running water.
5. 5. Carefully separate the leaves from the stems.
6. 6. Cut the stems into pieces about 2 centimeters wide.
7. 7. Cut the leaves into thin strips.
8. 8. Wash, clean, and peel the carrots.
9. 9. Slice the carrots diagonally.
10. 10. Peel the shallots.
11. 11. Peel the garlic.
12. 12. Finely chop the shallots and garlic.
13. 13. Heat oil in a pot.
14. 14. Sauté the shallots and garlic in the hot oil until translucent.
15. 15. Add the carrot slices and chard stems to the pot.
16. 16. Sauté the vegetables briefly.
17. 17. Pour the broth over the vegetables.
18. 18. Place a lid on the pot.
19. 19. Simmer the vegetables covered over low heat for about 5 minutes.
20. 20. Add the chard leaves to the pot.
21. 21. Cook the vegetables covered for another 5 minutes.
22. 22. Grate the lemon zest over the vegetables.
23. 23. Add the lemon juice.
24. 24. Season the vegetables with salt and pepper.
25. 25. Stir the crème fraîche into the vegetables.
26. 26. Simmer the mixture uncovered for 2 minutes.
27. 27. Drain the cooked potatoes.
28. 28. Shock the potatoes with cold water.
29. 29. Peel the cooled potatoes.
30. 30. Serve the potatoes alongside the vegetables.

Nutrition per serving

• kcal: 336
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 42 g