Wednesday, July 29, 2015

Hungarian potato pan - Ungersk potatispanna

HUNGARIAN POTATO PAN
Ungersk potatispanna

A hearty, slightly creamy potato pan with a fine taste of bell peppers. Serve with a fresh salad and bread.

4 servings

8 potatoes, approx 1 lb 8 oz
1 onion
½ green bell pepper
½ red bell pepper
2 tablespoons oil
2/3 cup vegetable bouillon
½ to 1 tablespoon paprika
½ to 1 tablespoon dried marjoram
1 crushed garlic clove
1 to 1½ teaspoons salt
pepper
1/3 cup crème fraîche or sour cream
2 tablespoons chopped parsley
1 teaspoon vinegar

Peel and finely dice the potatoes. Chop onion and sweet peppers. Heat the oil in a saucepan and sizzle the onion for a few minutes. Add potatoes, sweet peppers, bouillon, paprika, marjoram, garlic, salt and pepper. Slowly simmer, covered, until the potatoes are tender, approx 15 minutes. Stir occasionally.

Add crème fraîche, parsley and vinegar and flavour to taste with salt and pepper. Serve and enjoy!

Bella





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