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🍽️ Crispy Vegan Potato and Carrot Pan

428 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly firm 1 kg
• salt pinch
• carrots 5 pcs
• onions, yellow 2 pcs
• parsley, fresh 20 g
• oil 4 tbsp
• pepper, black ground pinch
• nutmeg, ground pinch
• oat cream 200 ml

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cut the potatoes into quarters and then into cubes of about 1 cm.
3. 3. Place the potato pieces in a pot.
4. 4. Cover them with salted water.
5. 5. Bring the water to a boil.
6. 6. Cook the potatoes covered for about 10 minutes.
7. 7. Wash the carrots.
8. 8. Peel the carrots.
9. 9. Slice the carrots into thin rounds.
10. 10. Halve the onions.
11. 11. Peel the onions.
12. 12. Finely dice the onions.
13. 13. Wash the parsley.
14. 14. Shake the parsley dry.
15. 15. Pluck the leaves from the stems.
16. 16. Finely chop the parsley leaves.
17. 17. Drain the potatoes in a colander.
18. 18. Let the potatoes drain well.
19. 19. Heat oil in a pan on high heat.
20. 20. Fry the onions and carrots for about 2 minutes.
21. 21. Add the potatoes to the pan.
22. 22. Fry everything until crispy for another 5 minutes.
23. 23. Season the mixture with salt, pepper, and nutmeg.
24. 24. Deglaze the dish with oat cream.
25. 25. Let the sauce boil for about 1 minute.
26. 26. Taste the pan again if necessary.
27. 27. Distribute the food onto plates.
28. 28. Garnish the dishes with the chopped parsley.
29. 29. Serve the pan hot.

Nutrition per serving

• kcal: 428
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 58 g