Baby potatoes with soy cream
Baby potatoes with soy cream – A lactose free, dairy free and gluten free recipe.During periods of studying, what's better than a light and plant-based meal. Carbs are my best friends when I have a lot of studying as it gives me the energy to continue with my day. Although it contains cream, it is not a heavy meal since the cream is from soy and also because the amount of cream is just enough to give taste in the plate.I hope you will enjoy :p
Equipment
- sausepan
- frying pan
Ingredients
- 20 Baby potatoes pilled
- 2 TB olive oil
- 1 garlic clove
- 1 onion your choice
- 1 carrot
- ¼ cup parsley
- ¼ cup spring onion
- 125 ml soy cream blend with the soy cream
- 125 ml water
- salt
Instructions
- Boil the potatoes: Fill a pot with water and let it boil. Add the baby potatoes with the skin. Lower the heat to medium and cook until the potatoes are soft. Drain and set aside.NOTE: With a fork we check if the potatoes are cooked.
- In a large frying pan, pour 2 TB olive oil, add 1 clove of garlic and chopped onion and saute for 2-3 minutes.
- Add the shavings of carrot and the chopped onion and sauté for 5 minutes. Add the potatoes and continue to sauté.
- Pour 125 ml of soy cream and 125 ml of water and blend with the potatoes on very low heat.
- When the sauce thickens, remove from the heat and add the chopped parsley and serve.
Notes
Anyone who wishes can add more soy cream.