Wednesday, July 29, 2015

Hungarian potato casserole - Ungersk potatispanna

HUNGARIAN POTATO CASSEROLE
Ungersk potatispanna

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

4 servings

8 potatoes, approx 1 lb 8 oz
1 onion
½ green sweet pepper
½ red sweet pepper
2 tbsps cooking oil
2/3 cup vegetable bouillon
½ to 1 tbsp paprika
½ to 1 tbsp dried marjoram
1 crushed garlic clove
1 to 1½ tsps salt
dash pepper
good 1/3 cup crème fraîche
2 tbsps chopped parsley
1 tsp 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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