Ingredients
portions
- 1 kg Russet potatoes (peeled, diced)
- 150 gram bacon bits
- 50 gram unsalted butter
- 1 onion (chopped)
- 2 red bell peppers (diced)
- 400 gram green beans (finely sliced)
- 200 gram crème fraîche
- 150 gram aged cheese (grated)
- 1 tsp curry powder
- 1½ tsp mustard
- salt and pepper to taste
Equipment
- Large pot
- Skillet
INSTRUCTIONS (how to make this recipe):
- Peel the potatoes, cut them into cubes, and cook them in a large pot with a pinch of salt until tender, about 15-20 minutes. Then drain.
- Fry the bacon bits in a dry skillet until nice and crispy. Drain them on a piece of paper towel.
- In the same pan, melt the butter and sautée the chopped onion until translucent.
- Add the pointed bell pepper and cook for a few minutes. Then add the finely sliced green beans and cook for another 5-7 minutes until al dente. Season with salt and pepper.
- Mash the potatoes with a potato masher and stir in the crème fraîche until you have a creamy purée.
- Then add the grated aged cheese, the sautéed vegetables and bacon bits, curry powder, and coarse-grained mustard. Mix everything together well. Taste and add extra salt and pepper as desired.
- Serve this delicious stew with meatballs, a fresh salad or pickles. Enjoy!
Nutrition information per portion
Calories: 705kcal | Carbohydrates: 73g | Proteins: 30g | Fats: 43g | Saturated fats: 20g
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