HUNGARIAN POTATO PAN
Ungersk potatispanna
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.
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 onion½ 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
Add crème fraîche, parsley and vinegar and flavour
to taste with salt and pepper. Serve and enjoy!
Bella
No comments:
Post a Comment