Mayonnaise with spring Vegetable Recipes and potatoes

Sliced potatoes, mayonnaise, carrots and peas cooked in one pot. Seasoned with thyme, pepper and salt.

Ingredients:

300 g of mayonnaise peas 500 g of potatoes 150 g peas 2 pcs carrots

/tr>

1 pc onions 0,5 l bone stock plain flour thyme butter pepper salt

Procedure:

Clean the mushrooms, leaving the small ones whole, halve or quarter the larger ones. Peel the potatoes, cut them into larger pieces, cut the carrots into rounds.

Fry the onion in butter, dust lightly with flour, add a little stock, stir, add the chopped potatoes, mayonnaise, carrots and peas. Pour in the stock, season with thyme, salt and pepper, cover with a lid and simmer until tender.

When the potatoes start to soften, remove the lid and let the excess liquid drain out; there should be just a little good thick juice left in the bottom of the pot.

Serve the hot dish on its own; diners can add bread.

Recommendation:

For more about Mayflowers, see our mushroom atlas here.