Potatoes with two different fillings

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 8 large new potatoes (about 200 g each)
  • 2 Onions
  • 1 Garlic clove
  • 400 g Mixed mushrooms (e.g. herb sideburns and chanterelles)
  • 8 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Beet Cress
  • 4 Shallots
  • 1 red apple
  • 5 Stem(s) Thyme
  • 2 TEASPOONS Vinegar (e.g. light balsamic vinegar or apple vinegar)

Directions

  1. 1

    Wash the potatoes thoroughly and cook in plenty of boiling water for about 30 minutes

  2. 2

    Peel and finely dice the onions and garlic. Wash or clean and shine the mushrooms. Cut them into small pieces. Heat 2 tablespoons of oil in a large pan. Sauté half of the mushrooms for about 3 minutes, add half of the onions and garlic and fry again for about 1 minute. Season to taste with salt and pepper. Fry the rest of the mushrooms in 2 tbsp. oil as well. Put all mushrooms back into the pan. Cut the cress from the bed and mix it with the mushrooms

  3. 3

    Peel the shallots and cut into thin slices. Wash apple, grate dry, quarter, remove core and cut apple quarters into small cubes. Wash thyme, shake dry and chop coarsely. Heat 4 tablespoons of oil in a pot, sauté shallots in it, add apple and steam for about 2 minutes. Deglaze with vinegar, bring to the boil again and season to taste with salt. Mix in thyme

  4. 4

    Drain the potatoes, cut lengthwise, break open and season with salt. Arrange 2 potatoes on each plate, fill with mushroom ragout or apple ragout

Nutrition Facts

KCAL
540 kcal
CARBS
76 g
FATS
20 g
PROTEINS
11 g