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🍽️ Boiled Potatoes with Braised Cucumbers and Chanterelles

485 kcal · 30 min · 4 servings

Ingredients

• 1 kg cucumber for braising
• 200 g chanterelles
• 1 bunch spring onions
• 4 sprigs oregano
• 800 g mostly waxy potatoes
• salt, pepper from the mill
• 2 tbsp oil
• 400 g whipping cream
• 50 g lean, streaky bacon

Instructions

1. 1. Peel the cucumbers and cut them in half.
2. 2. Remove the seeds from the inside of the cucumber halves.
3. 3. Cut the cucumber flesh into bite-sized pieces.
4. 4. Clean the chanterelle mushrooms thoroughly from dirt.
5. 5. Cut large mushrooms into smaller pieces if desired.
6. 6. Trim the spring onions and wash them.
7. 7. Slice the spring onions into small rings.
8. 8. Rinse the oregano under running water.
9. 9. Carefully pluck the oregano leaves from the stems.
10. 10. Wash the potatoes thoroughly.
11. 11. Fill a pot with water and add salt.
12. 12. Boil the potatoes in the salted water for 20 to 25 minutes.
13. 13. Heat oil in a large pan.
14. 14. Add the cucumber pieces and chanterelles to the hot pan.
15. 15. Fry the vegetables for 3 to 4 minutes.
16. 16. Remove the pan from the heat.
17. 17. Stir in the oregano leaves and the spring onions.
18. 18. Season the mixture with a little salt and pepper.
19. 19. Pour the cream into the pan.
20. 20. Let the sauce reduce uncovered until it is creamy.
21. 21. Cut the bacon into small cubes.
22. 22. Fry the bacon cubes in a separate pan until crispy.
23. 23. Drain the cooking water from the potatoes.
24. 24. Peel the warm potatoes.
25. 25. Adjust the seasoning of the cucumber and mushroom mixture with salt and pepper.
26. 26. Plate the vegetables together with the potatoes.
27. 27. Sprinkle the dish with the crispy bacon.
28. 28. Serve the meal immediately while hot.

Nutrition per serving

• kcal: 485
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 42 g