Dandelion ragout


  • 250 grams floury potatoes
  • 100 grams washed dandelion leaves
  • 45 grams bacon with meat viens
  • butter
  • 0,5 onion
  • 10 grams flour
  • 200 milliliters broth (milk or potato broth)
  • 0.5 teaspoons vinegar
  • salt and pepper
  • cream

Preparation method (receipt)

Boil peeled potatoes until done. Wash dandelion leaves and chop finely. Dice the bacon and fry in the butter, add chopped onion and sauté until golden brown, add the flour and fry. Pour the broth with cream, season to taste and stew for 10 minutes. Add the vinegar, potatoes and onion with bacon, crush gently, add dandelion leaves and heat.

potato dandelion shpik butter onion wheat flour broth vinegar salt pepper cream