Crisp potatoes with cabbage
Yes. This time I want to write this in this order – potatoes with sauté, because the potato recipe is so good on its own. But so that it doesn’t appear that I’m eating potatoes alone, I added something healthier.
Even though it must be admitted that the sauté is healthy up until the point I add cream, but I came to the conclusion that if there are fried potatoes, why skimp on the sides? So it is that this is a hearty, but still a summer dish at the same time, because it is in the summer that the various types of cabbage are at their best.
Ingredients
potatoes:
200 g new potatoes, washed
30 g butter
20 ml olive oil for frying
3 garlic cloves, peeled, finely chopped
1/4 tsp anise seeds
12 small sage leaves
sea salt to taste
freshly ground black pepper to taste
sauté:
3 tbsp olive oil for frying
3 sprigs of thyme
50 g cured meat, cubed
240 g fresh cabbage, medium slices
240 g cauliflower, broken into florets
3 garlic cloves, peeled, finely chopped
300 ml vegetable broth
50 ml sweet cream*
150 g kale, sliced finely
30 g hard cheese, finely grated
sea salt to taste
freshly ground black pepper to taste
Prepare
Heat the oven to 200°. Slice the potatoes very thinly; its best to do this with a mandolin, but if you don’t have one, use a vegetable peeler. Pat dry and place in a bowl.
Put butter, olive oil, garlic, and anise in a bowl and heat on low heat. When it begins to bubble, cook for about a minute. Pour on the potatoes, add salt and pepper, mix.
Put muffin papers into a muffin pan. Place the potato slices in a tower shape higher than the paper. Remember, they will flatten out during cooking. Place a sage leaf on top, cover with foil, and bake in the centre of the oven for about 35 minutes.
When the potatoes are done, remove from oven. Place a sheet of parchment paper on a baking sheet, invert over the muffin pan, and flip over. Take the muffin papers off the potatoes, and return to the oven for another 25 minutes until they are golden.
Prepare the sauté. Heat oil in a pot and cook the thyme and cured meat for about 2 minutes. Add the cabbage, cauliflower, and garlic, mix. Add the stock and sauté on medium heat for 15 minutes. Add the cream, increase the heat, and cook until most of the moisture has been absorbed. Add the kale, turn down the heat, cover, leave for 4 minutes or until the potatoes are done. Before serving, stir in the cheese, and if needed, season with salt and pepper. Serve the sauté with the potatoes.
Recipe from my book "Time to cook"
Photo: Armands Meirans
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