Potatoes with aspen
Composition / ingredients
4
servings:
Cooking method
1. Peel the legs of the aspen mushrooms, then wash and chop the mushrooms, then boil in lightly salted water for 20 minutes.
2. While the mushrooms are cooking, peel the carrots and onions, cut into circles, lightly fry in sunflower oil.
3. Peel the potatoes, wash them, cut them into medium cubes, put them in a saucepan, and send the vegetables from the pan and boiled aspen here. Fill the contents with water (250 ml), salt and pepper, send to the fire, simmer until the potatoes are ready.
4. Add sour cream, bay leaf, keep on fire for another 5-7 minutes. Peel the garlic, chop it with a knife, and also chop the parsley. Add garlic and herbs, mix.
We pour the dish into portions and serve it hot on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Podosinoviki - 31 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
