Potato Gravy

A tasty potato gravy that goes with any grain side dish!

Recipe author

Servings:

Potatoes

Water

Vegetable oil

Ground hot pepper

0.5

Caraway (seeds)

Ground coriander

Ryazhenka

0.5

Turmeric

Cucumber (fresh)

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 24 % 4 g

Carbohydrates 65 % 11 g

83 kcal

GI: 100 / 0 / 0

A while back — I don't even remember where — I came across a good recipe for a sauce or gravy to go with all sorts of side dishes and meat dishes (it works with fish, too). This potato gravy is also great with a different set of seasonings that you can choose to your own taste. It pairs really well with various sides, especially grain ones: buckwheat, rice, millet. Take a medium-sized heavy-bottomed saucepan, pour in the vegetable oil, and add the caraway seeds. Fry them until the seeds darken. Right after that, add the turmeric and ground red pepper. Stir. After a minute, add the potatoes cut into small pieces. Keep stirring and frying for about ten minutes. Now pour in the water, add salt, and bring it to a boil. Reduce the heat, cover, and simmer for about twenty minutes. Pour in the ryazhenka (fermented baked milk). Once the sauce warms through, add the coriander. Simmer for another five minutes. Now add the peeled cucumber cut into small pieces. Personally, I like to purée the gravy with a blender before adding the cucumber, because the potato chunks in the sauce just don't do it for me. But the cucumber adds a really nice crunch)) That's a matter of taste, of course — some people aren't big fans of puréed food…

Caloric content of the products possible in the composition of the dish

Banana souffle

Lohikato Finnish fish soup

Chicken Wing soup

Orange jelly

Mulled wine alcoholic

Ravioli with cheese

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