European
Hungary - Vegetarian
Krumplifőzelék
Chef's Menu Description
Comforting Hungarian potato pottage: waxy potatoes simmered with fragrant bay leaves, bound in a creamy sweet-paprika and sour cream roux.
Ingredients
- • 800g waxy potatoes, peeled and sliced into rounds
- • 2 bay leaves
- • 500ml vegetable broth
- • 200ml sour cream (tejföl)
- • 2 tbsp plain flour, 2 tbsp sunflower oil or butter
- • 1 tbsp sweet Hungarian paprika
- • 1 tsp vinegar, salt and black pepper
Preparation Steps
1
Phase 1
Place sliced potatoes and bay leaves into a saucepan with vegetable broth and salt. Simmer covered for 15 minutes until potatoes are tender.
2
Phase 2
In a small skillet, heat oil, stir in flour to make a blonde roux, take off heat and stir in sweet paprika.
3
Phase 3
Whisk the sour cream into the paprika roux, then pour into the simmering potatoes, stirring gently so potatoes stay intact.
4
Phase 4
Simmer for 3 minutes until creamy and glossy. Stir in vinegar and pepper, discarding bay leaves before serving hot.