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🍲 Chanterelle Potato Stew

267 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• 200 g carrots
• 400 g fresh chanterelles
• 1 stalk leek
• 3 tbsp vegetable oil
• 800 ml meat broth
• 2 tbsp freshly chopped dill
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the potatoes and carrots and wash them thoroughly.
2. 2. Cut the potatoes into bite-sized cubes.
3. 3. Slice the carrots into thin rounds.
4. 4. Clean the chanterelles of dirt and remove any woody stem ends.
5. 5. Cut the chanterelles into smaller pieces depending on their size.
6. 6. Wash the leek and remove the green tops and root ends.
7. 7. Split the leek lengthwise into two halves.
8. 8. Slice the leek into thin rings.
9. 9. Heat two tablespoons of oil in a large pot.
10. 10. Fry the chanterelles in the hot oil.
11. 11. Remove the mushrooms from the pot and set them aside.
12. 12. Add the leek and potatoes to the remaining oil.
13. 13. Sauté the vegetables briefly until they are slightly translucent.
14. 14. Deglaze the vegetables with the vegetable broth.
15. 15. Let the stew simmer on low heat for about 15 to 20 minutes.
16. 16. Add the prepared chanterelles back into the pot.
17. 17. Roughly chop the fresh dill and add it to the stew.
18. 18. Season the stew to taste with salt and pepper.
19. 19. Serve the stew hot.

Nutrition per serving

• kcal: 267
• Protein: 9 g · Fett/Fat: 8 g · Carbs: 38 g