This delicious recipe fits perfectly with cozy autumn evenings, but just as well as a vegetarian alternative to a barbecue in summer.
Ingredients (for 2 portions):
- 250g potatoes
- 1/2 sweet potato
- 2-3 large red peppers
- 1/2 sweet white onion (alternatively 1/4 fennel bulb)
- 1 tablespoon butter
- 1/2 packet Histafix organic potato gratin
- 150ml cream
- 100g mozzarella or young gouda, grated
- 1/2 bundle of fresh parsley, finely chopped
- 2 tablespoons of verjus
Preparation:
- Peel the potatoes and sweet potatoes and cut them into rough pieces. Cook in boiling water for about 10-15 minutes until they are soft. Then drain.
- In the meantime, wash the peppers, halve lengthways and core. Preheat the oven to 180 ° top and bottom heat.
- Finely chop the onion or fennel. Heat the butter in a large pan and braise the onion or fennel in it at a low level for about 3 minutes. Add the finished potatoes and fry them briefly.
- Histafix Bio potato gratin dissolve in the cream and deglaze the vegetables. Roughly shred the potato mixture with the back of a fork or a potato stamping horse and fold in cheese and parsley. Season the mass with salt.
- Put the paprikahapen on a baking sheet and rub it in with a little false and salt from the inside. Spread the potato mixture over the peppers and bake in the oven for about 40 minutes.
Bon appetit!
