Potato and carrot vegetables

Günther Leib, the last owner of the house in Fellingshausen, which can now be found in the Hessenpark Open-Air Museum, fondly remembers this dish. His grandmother, Karoline Leib, prepared the potato and carrot dish on the kitchen cooker. The potatoes were originally grown in the farm garden behind the house.

Method:

  1. Dice the onions.
  2. Cut the dried meat into cubes as well.
  3. Sauté the onions and dried meat in the butter in a pan.
  4. Add the potato and carrot sticks and pour in the stock.
  5. Sauté for 10 minutes with the lid on.
  6. After this time, add the cream and flavour with salt, pepper and nutmeg.
  7. Sprinkle with the chopped parsley and serve.

Tip: The vegetables go well with either false pork chops, i.e. boneless pork belly, breaded in breadcrumbs or solberfleisch. Ground elder can be used in the dish instead of parsley.