Small potatoes stewed in cream
Soak the small potatoes in water to remove the slime.
Since the small potatoes will be boiled together with the other ingredients, it is fine if they are cooked through for about 7 minutes in step (1).
Since the small potatoes will be boiled together with the other ingredients, it is fine if they are cooked through for about 7 minutes in step (1).
How to make it
1
Peel the small potatoes, soak them in water, then add them to a pot of water and boil with salt and lemon for about 7 minutes
2
Cut the removed potatoes in half, cut the onion into 3cm cubes, and cut the mushrooms and scallops into quarters
3
Add butter and onion to a pot and fry until softened, then add mushrooms. Season with salt and pepper, add the small potatoes, add white wine and bring to a boil
4
Add the water and bouillon cubes and bring to a boil, then add the scallops, salt and milk and simmer over medium heat to evaporate the water
5
Once the ingredients are fully cooked and the sauce has thickened, add the parsley and cream and simmer over low heat for a while
6
Finish by topping with tomatoes and chives
Ingredients for 1 person
-
- small potato
- 11 pieces
-
- Onion
- 1/4
-
- mushroom
- 4 pieces
-
- Scallops
- 130g
-
[A]
- butter
- 15g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- lemon
- 1/2 pieces
-
- White wine
- 50cc
-
- Bouillon Cube
- 1/2 pieces
-
- water
- 100cc
-
- milk
- 80cc
-
- Fresh cream
- 120cc
-
- Mince parsley
- 1 tablespoon
-
- diced tomatoes
- A little
-
- cutting and finishing asatsuki
- A little
[PR]
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