Red potato, cabbage, parsley and crème fraîche mash

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Potatoes and cabbage

450 g potatoes, mealy, medium-sized
150 g red cabbage
Peel and quarter the potatoes and put into the plastic perforated cooking tray. Wash the cabbage, cut into 5 mm thick slices and put in the cooking tray with the potatoes.
Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.
Power-Steaming 100°C for 16 Mins

Preparation

50 g butter, liquid
¾ dl sour single cream
flat-leaved parsley, leaves stripped off the stalks, chopped
1 tsp paprika powder
Salt
Finely dice the steamed cabbage. Transfer the steamed potatoes to a bowl. Mash with a potato masher and mix in the cabbage and all the other ingredients.
  • Hardened glass dish
  • Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity Ingredient
1 tsp paprika powder
Salt
flat-leaved parsley
450 g potatoes
¾ dl sour single cream
150 g red cabbage
50 g butter

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