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Potatoes in cream sauce with paprika

Potatoes in cream sauce with paprika

Preparation time:
30 min
Difficulty level:

Nutritional values:

62 g
10 g
17 g


Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Olive oilOlive oil ½ Teaspoon
Potato (fresh)Potato (fresh)3 (240 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Paprika powderPaprika powder ½ Tablespoon
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 25 ml
Soy sauce, soy sauce (dark)Soy sauce, soy sauce (dark) 1 Tablespoon
Carrot juice, carrot juiceCarrot juice, carrot juice 125 ml
Oatmeal (tender)Oatmeal (tender) 1 Teaspoon


Step 1:
Wash potatoes thoroughly, bring water with plenty of salt to a boil and boil the unpeeled potatoes for about 20 minutes. In the meantime, halve the peppers, remove the seeds, wash and roughly dice 3 halves.
Step 2:
Heat the oil in another saucepan and sauté the bell pepper pieces in it. Season with paprika powder and salt. Pour in the carrot juice and let everything stew covered for about 15 minutes at medium heat.
Step 3:
Place cream in a tall container and whip with the whisk of a hand mixer until stiff. Dice remaining bell pepper half into small pieces of about 5 mm. Add oatmeal to cooked bell pepper pieces and remove from heat. Finely puree everything with a hand blender. Stir in raw diced peppers.
Step 4:
Heat the sauce again, season to taste with soy sauce and fold in the whipped cream. Drain potatoes, rinse with cold water and peel. Add to the paprika cream sauce and serve.

Macronutrient distribution:

The recipe Potatoes in cream sauce with paprika is composed of the following macronutrients.

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Kitchen utensils needed:

Hand mixer
Hand mixer
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