Creamy Gemüsepfanne

A pan of tender vegetables bound by a creamy sauce that perfectly coats every piece. The scent of browned butter and freshly grated nutmeg fills the air.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 277
• Protein: 5 g
• Carbs: 25 g
• Fat: 16 g

Ingredients

• 400 g Potato ( finely diced )
• 200 g Carrot ( sliced or diced )
• 1 piece Leek ( sliced )
• 1 piece Yellow onion ( finely chopped )
• 30 g Minimum butter sweet
• 150 ml Cream
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Nutmeg ( grated )
• 0.5 piece Flat-leaf parsley ( chopped )
• 200 ml Vegetable broth

Instructions

1. Vegetable preparation

   Peel the vegetables. Dice the potatoes and carrots into 1 cm cubes. Thinly slice the onion and the leek. This consistency ensures even cooking.

2. Sautéing starches and onions

   Melt the butter in a large pan. When it starts to foam, add the potatoes and onion. Let them color slightly until the edges are translucent.

3. Steaming and simmering

   Add the carrots and leek. Pour in the vegetable broth. Cover and let reduce over medium heat. The vegetables should be tender but still hold their shape.

4. Cream binding

   Pour in the cream. Add salt, pepper, and nutmeg. Boil for 2 minutes until the sauce thickens and coats the back of a spoon. Finish with chopped parsley.

Chef's tips

• Do not brown the vegetables too much; we want softness, not char.
• Add the nutmeg at the very last moment to preserve its full aromatic power.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat over low heat with a splash of water to loosen the sauce.