Recipe (english)

Bechamel potatoes with peas

Bechamel potatoes with peas
Quantity Ingredient
500 g New potatoes
250 g Peas
1 Onions
20 g Butter
20 g Wheat Flour Type 405
0,25 l Milk
0,125 l Vegetable broth
3 tbsp Cream
White Pepper
Salt
2 tbsp Parsley
2 tbsp Cut leek
2 tbsp Dried chervil
2 tbsp Dill

Bechamel potatoes with peas go very well as a side dish with large roasts. Pell potatoes boil. Pick peas out of pod. Pour into a pot. Cover lightly with water. Put the lid on. Bring to the boil. Switch temperature to medium level. Cook the peas for 5 to 8 minutes. Drain the potatoes and peas. Peel the potatoes. Cut into slices. For the béchamel sauce cut an onion into fine cubes. In a saucepan let out butter. Steam onions until translucent. Sprinkle with flour. Sweat it up lightly. Deglaze with cold milk. Stir the béchamel sauce vigorously. Switch temperature to lowest level. Lengthen béchamel sauce gradually with broth. Add the cream. Season with salt and pepper. Warm the potatoes and peas lightly in the Bechamel sauce. Chop parsley, cut leek, chervil and dill finely and mix in.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
377 kcal
49 g
14 g
13 g

(C)opyright by Marions Kochbuch