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🍽️ Potatoes in Pepper Cream Sauce
491 kcal · 30 min · 4 servings
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Ingredients
- 400 g potatoes (4 potatoes)
- salt
- 400 g red bell peppers (2 red bell peppers)
- 1 tbsp rapeseed oil
- 1 tsp paprika powder (mild sweet)
- 250 ml carrot juice
- 50 ml whipping cream
- 30 g pumpkin seeds (2 tbsp)
- 15 g fine oat flakes (2 tbsp)
- soy sauce (to taste)
Instructions
- 1. Wash the potatoes thoroughly.
- 2. Place the unpeeled potatoes in a pot with salted water.
- 3. Cover the pot and boil the potatoes for about 20 minutes.
- 4. Cut the bell peppers in half lengthwise.
- 5. Remove the seeds from the pepper halves.
- 6. Rinse the deseeded pepper pieces.
- 7. Take three of the pepper halves and chop them into coarse cubes.
- 8. Heat oil in a separate pot.
- 9. Fry the coarse pepper cubes in the hot oil.
- 10. Season the peppers with paprika powder and salt.
- 11. Pour the carrot juice over the pepper pieces.
- 12. Cover the pot and simmer the mixture for about 15 minutes over medium heat.
- 13. Pour the cream into a tall container.
- 14. Whip the cream stiff using the beaters of a hand mixer.
- 15. Heat a non-stick pan without adding extra fat.
- 16. Roast the pumpkin seeds in the pan until they are fragrant.
- 17. Cut the remaining half of the pepper into small cubes of about 5 millimeters.
- 18. Add the oat flakes to the cooked pepper pieces.
- 19. Remove the pot from the heat.
- 20. Puree the pepper-oat mixture finely with a stick blender.
- 21. Stir the raw pepper cubes into the puree.
- 22. Reheat the sauce slightly.
- 23. Season the sauce to taste with soy sauce.
- 24. Gently fold the whipped cream into the sauce.
- 25. Drain the cooking water from the potatoes.
- 26. Shock the potatoes with cold water.
- 27. Peel the cooled potatoes.
- 28. Add the peeled potatoes to the pepper cream sauce.
- 29. Sprinkle the roasted pumpkin seeds over the dish.
- 30. Serve the potatoes in the sauce.
Nutrition per serving
- kcal: 491
- Protein: 14 g · Fett/Fat: 24 g · Carbs: 50 g