4 Servings • 368 kcal / 1542 kJ, 7 g E , 22 g F, 32 g KH pro Portion
3 Zucchini (that. 400 g)
1 clove of garlic
700 g potatoes
2 Sprigs of rosemary
2 Sprigs of oregano
2 Sprigs of thyme (alternatively mixed Italian herbs)
2 Tbsp olive oil
50 ml white wine
1 Teaspoon honey
200 ml of cream
1 Tbsp freshly grated parmesan
1 Teaspoon of salt
1 Prise Pfeffer
that. 25 Minutes (plus cooking time)
Wash the zucchini, clean and finely dice. Peel and finely chop the garlic and onion. Wash the potatoes and dice them 1–2 cm. Wash the herbs, shake dry, the leaflets or. Pluck needles and finely chop.
Heat the oil in a pan and fry the garlic and onions in it for 1–2 minutes. Fry the zucchini for 2–3 minutes, then deglaze with white wine. Potatoes, honey, Scene, Parmesan, salt, Add pepper and half of the herbs and with the lid closed and over medium heat 20 Let simmer for minutes.
Stir the potato and zucchini pot before serving and sprinkle with the remaining herbs.