Boiled potatoes with mushrooms

250 g (waxy) potatoes
Iodised salt
Cumin
Coarse sea salt
Freshly ground mixed peppercorns
100 g mixed mince
1 medium-sized white onion
½ bunch chives
250 g mushrooms
½ garlic clove
1 tablespoon rapeseed oil
2 tablespoons vegetable stock
White pepper
Sprigs of parsley

Preparation

Wash the potatoes and scrub thoroughly. Parboil the potatoes in salted water with a little ground cumin. Do not peel. Allow to cool and cut into thick slices. Finely dice the onion and sauté in the rapeseed oil. Add the mince, finely chopped chives and quartered mushrooms. Season with herbs and spices. Add the 2 tablespoons of vegetable stock and about 200 ml water and cook until the stock has evaporated. Add the potatoes and fry briefly over a high heat. Sprinkle with the chopped parsley and serve.

Bon appétit.

Nutritional information

534 kcal, 42 g protein, 21 g fat, 42 g carbohydrates, 10 g fibre

Author and recipe development

PhDr. Sven-David Müller, M.Sc., certified dietetic assistant and diabetes consultant