Mediterranean style tortellini salad
Prepare tortellini as described on the package and drain well. Then mix with 1 tablespoon of olive oil in a bowl and leave to cool. Fold in the dried tomatoes...
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Potatoes in cream sauce with paprika
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
470
Calories
62 g
Carbohydrates
10 g
Protein
17 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | 1 (150 g) |
 | Olive oil | ½ Teaspoon |
 | Potato (fresh) | 3 (240 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Paprika powder | ½ Tablespoon |
 | Cream, whipped cream (30% fat) | 25 ml |
 | Soy sauce, soy sauce (dark) | 1 Tablespoon |
 | Carrot juice, carrot juice | 125 ml |
 | Oatmeal (tender) | 1 Teaspoon |
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Preparation:
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:
Blender
Hand mixer
Pot
Stove
Whisk
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