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🍽️ Crunchy Nut Potatoes with Creamy Spinach
689 kcal · 30 min · 4 servings
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Ingredients
- 750 g small potatoes
- salt
- pepper
- 500 g spinach leaves
- 1 onion
- 2 tbsp butter
- 100 ml instant vegetable broth
- 300 ml whipping cream
- 1 tbsp light sauce thickener
- 1 clove garlic
- 30 g pine nuts
- 30 g pistachios
- 30 g hazelnuts
- 4 tbsp olive oil
- 1 bunch parsley
Instructions
- 1. Wash the potatoes thoroughly.
- 2. Place the potatoes in boiling salted water.
- 3. Cook the potatoes for 12 to 15 minutes.
- 4. Drain the water.
- 5. Let the potatoes cool down briefly.
- 6. Peel the cooled potatoes.
- 7. Wash the spinach thoroughly.
- 8. Remove tough stems or bad leaves from the spinach.
- 9. Blanch the spinach for 1 minute in boiling salted water.
- 10. Drain the spinach.
- 11. Shock the spinach immediately with cold water.
- 12. Let the spinach drain well.
- 13. Squeeze the spinach in kitchen paper to remove remaining moisture.
- 14. Chop the spinach coarsely.
- 15. Peel the onion.
- 16. Cut the onion into small cubes.
- 17. Heat the butter in a pan.
- 18. Fry the onion cubes in the butter until golden yellow.
- 19. Add the chopped spinach to the onion.
- 20. Sauté the spinach briefly.
- 21. Pour the broth over the mixture.
- 22. Add the cream.
- 23. Bring the sauce to a boil.
- 24. Sprinkle in the sauce thickener.
- 25. Stir everything until it boils again.
- 26. Peel the garlic.
- 27. Press the garlic into the sauce.
- 28. Season the sauce with salt and pepper.
- 29. Chop the seeds and nuts coarsely.
- 30. Heat the olive oil in a pan.
- 31. Fry the potatoes in the oil for 6 to 8 minutes.
- 32. Add the seeds and nuts in the last few minutes of frying.
- 33. Rinse the parsley.
- 34. Shake the parsley dry.
- 35. Chop the parsley.
- 36. Mix the parsley into the potatoes.
- 37. Season the potatoes with salt.
- 38. Mix the potatoes with the spinach cream.
Nutrition per serving
- kcal: 689
- Protein: 14 g · Fett/Fat: 53 g · Carbs: 39 g